Flaky Scallop Appetizers Recipe
Ingredients
| Scallops | 3⁄4 Pound | |
| Frozen chopped spinach | 10 Ounce, thawed | |
| Garlic | 1 Clove (5 gm), minced | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Chopped walnuts | 1⁄2 Cup (8 tbs), toasted | |
| Shredded swiss cheese | 1 1⁄2 Cup (24 tbs) | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Egg | 1 , beaten | |
| Pepper | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄8 Teaspoon | |
| Phyllo pastry sheets | 20 , frozen and thawed | |
| Butter/Margarine | 1⁄2 Cup (8 tbs), melted |
Nutrition Facts
Serving size
Calories 103 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 84.8 mg3.5%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.67 g2.7%
Sugars 0.3 g
Protein 5 g9%
Vitamin A 16% Vitamin C 3.8%
Calcium 5.7% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
Bring to a boil, reduce heat, and simmer 3 to 5 minutes.
Drain and finely chop scallops.
Set aside.
Place spinach on paper towels, and squeeze until barely moist.
Set aside.
Saute garlic in 2 tablespoons butter in a large skillet, remove from heat.
Add scallops, spinach, walnuts, cheeses, egg, and seasonings, stir well.
Cut sheets of phyllo in half crosswise.
Working with one at a time, fold each half lengthwise into thirds, brush with melted butter.
Place 1 tablespoon spinach mixture at base of phyllo strip, folding the right bottom corner over to opposite edge, forming a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with 1/2 cup melted butter; bake at 375° for 12 to 15 minutes or until lightly browned.
Chef
