Ingredients:
Bay scallops, enough for two to each filo cup
Frozen individual filo cups
1-2 leeks
1/4 cup heavy cream
dash freshly grated nutmeg
Butter
grated fresh Parmesan
Lime
Chives for presentation
Method:
Thaw the filo cups and preheat oven to 350.
Clean and thinly slice the leeks, white and light green only. Melt some butter and add the leeks, with some salt and pepper. Cook over medium heat until golden, soft and cooked through. Add some heavy cream and some Parmesan cheese.
(You’ll have to do this by eye as everyone will be making different amounts. I used 1 leek, 10 filo cups, 2 tablespoons cream, 2 tablespoons Parmesan and a grating of fresh nutmeg.)
Set aside, but keep warm.
Put the filo cups in the oven to crisp them up and get them a bit more golden. Not more than 6 or 7 minutes, follow directions on the box.
In another pan, melt butter with a dash of olive oil and when very hot, add the bay scallops with some salt and pepper. Sear quickly, squeeze some lime juice over them and remove from heat.
Fill the crisp filo cups with the leeks, top with two scallops and garnish with chives. Serve immediately.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
