Try these easy entrees using Athens® and Apollo fillo dough.
SAFFRON SCALLOP PHYLLO BAKE
Ingredients3 tablespoons unsalted butter3 tablespoons olive oil1 1/2 pounds sea scallops, quartered1/4 teaspoon garlic salt1/4 teaspoon pepper1 1/2 cups plum tomatoes, seeded and diced1/4 cup chicken broth1/4 teaspoon crushed red pepper flakes1/4 teaspoon saffron threads, crushed before use5 sheets Athens® Fillo Dough (9”x14”), thawedFresh basil, for garnish
In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. 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. 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. Remove from heat and let cool.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 5 fillo sheets, brushing each sheet with butter-oil mixture as you layer them. Cut sheets widthwise into twenty-eight ½ -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. Bake in preheated 375ºF oven for 8 - 10 minutes or until golden brown.
Spoon 1 cup of filling into four, 1-cup ramekins. Mound fillo on top of mixture.
Garnish with basil and serve immediately.
Yield: 4 servings