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extra-virgin olive oil bay scallops shrimp garlic salt yellow onion flat leaf cilantro ground cumin sweet paprika cayenne threads bread crumbs phyllo unsalted butter lemon wedges
Viewed: 31 - Published at: 5 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1/4 pound sea or bay scallops
- 1/4 pound medium shrimp, peeled and deveined
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1/4 cup yellow onion, finely chopped
- 1 large tomatopeeled, seeded and chopped
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons chopped cilantro
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- Large pinch of cayenne
- Large pinch of saffron threads
- 1/4 cup fresh bread crumbs
- 1/2 pound phyllo dough
- 1/2 cup unsalted butter, melted
- Lemon wedges
Method
- Heat 1 tablespoon of the olive oil in a frying pan over medium heat.
- Add the scallops, shrimp and half of the garlic and cook, stirring occasionally, for 2 minutes.
- Season with salt and pepper.
- Remove the seafood from the pan, chop coarsely and reserve in a bowl.
- In the same pan, add the remaining 1 tablespoon oil, the onion and tomato and simmer for 10 minutes.
- Add the parsley, cilantro, cumin, paprika, cayenne, saffron, and the remaining garlic and season with salt and pepper.
- Continue to simmer until the moisture has evaporated, 10 minutes.
- Add the seafood and bread crumbs and mix well.
- Season with salt and pepper.
- Preheat oven to 375.
- Cut the phyllo crosswise into 4 equal strips, 4 inches wide.
- Cover with a slightly dampened towel until ready to use.
- Lightly brush 1 strip of phyllo with melted butter and place another one on top.
- Brush lightly with butter.
- Place a heaping teaspoon of filling along a short end.
- Fold in the sides and roll, forming a cigar shape.
- Brush lightly with butter.
- Repeat with remaining phyllo, butter and filling.
- Arrange the rolls on a greased baking sheet and bake until golden, 15 minutes.
- Serve immediately, garnished with lemon wedges.
