Saffron Scallop Phyllo Bake

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 1/2 pounds sea scallops, quartered
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 cups plum tomatoes, seeded and diced
• 1/4 cup chicken broth
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon saffron threads, crushed before use
• 5 sheets Athens Fillo Dough (9 x 14 inches), thawed
• Fresh basil, for garnish

Instructions

1. In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat.
2. Season scallops with garlic salt and pepper. Add scallops to the skillet and cook for about 3 minutes on each side, or until cooked through.
3. Stir in the tomatoes, chicken broth, crushed red pepper flakes, and saffron threads. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Remove from heat and let cool.
5. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat.
6. Layer 5 fillo sheets, brushing each sheet with butter-oil mixture as you layer them. Cut sheets widthwise into twenty-eight 1/2 inch strips. Place 7 strips in a layered free form shape on an ungreased baking sheet. Brush shapes with butter-oil mixture. Repeat 3 times to make 4 mounds of fillo.
7. Bake in preheated 375 degrees F oven for 8 to 10 minutes or until golden brown.
8. Spoon 1 cup of filling into four, 1-cup ramekins. Mound fillo on top of mixture.
9. Garnish with basil and serve immediately.

Attribution

Recipe and photo used with permission from: Athens Foods, Inc.