[edit] Ingredients
1 |
pound fresh scallops |
¼ |
teaspoon salt |
¼ |
teaspoon pepper |
2 |
tablespoons butter |
3 |
kaffir lime leaf, (optional) |
2 |
tablespoons gin |
½ |
teaspoon grated lime, rind |
1 |
tablespoon lime, juice |
|
Phyllo Baskets |
3 |
sht phyllo pastry |
2 |
tablespoons butter, melted |
[edit] Preparation
Step 1 |
Preheat oven to 400 F (200 C). |
Step 2 |
Cut scallops in half crosswise if large. Sprinkle with salt and pepper. In large nonstick skillet, melt butter over medium-high heat; cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque. With slotted spoon, transfer to plate. |
Step 3 |
Add gin, lime rind and juice to skillet; bring to simmer. Return scallops to pan, turning gently to coat; heat through. Remove lime leaves. Spoon scallops and liquid into Phyllo Baskets. |
Step 4 |
Phyllo Baskets:Lightly brush each phyllo sheet with butter. Stack and cut into 4 rectangles. Press gently into 4 large muffin cups, leaving empty cup between each to allow for overhang. |
Step 5 |
Bake in oven for about 5 minutes or until golden. Transfer to rack and let cool. |
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[edit] About Lime-Buttered Scallops
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