- Portion size 4 servings
- 1 lb fresh scallop
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 3 kaffir lime leaves optional
- 1/2 teaspoon grated lemon rind
- 2 tablespoons gin
- 1 tablespoon lime juice
- 3 sheets phyllo pastry
- 2 tablespoons butter melted
Preheat oven to 400°F (200°C).
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. Bake in oven for about 5 minutes or until golden. Transfer to rack and let cool.
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.
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.