MOROCCAN BAKED PHYLLO ROLLS WITH SHRIMP AND SCALLOPS

MOROCCAN BAKED PHYLLO ROLLS WITH SHRIMP AND SCALLOPS image

Yield 30 rolls serve 6

Number Of Ingredients 17

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Ingredients

2 tablespoons extra virgin olive oil
1/4 pound fresh sea or bay scallops
1/4 pound medium shrimp, peeled
2 garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup yellow onion, finely chopped
1 large tomato, peeled, seeded, and chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh coriander or cilantro leaves
3/4 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
Large pinch of cayenne
Large pinch of saffron threads, revived*
1/4 cup fresh bread crumbs
1/2 pound phyllo dough
1/2 cup unsalted butter, melted
Lemon wedges

Steps:

1. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add scallops, shrimp and half 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. 2. In the same pan, add the remaining 1 tablespoon oil, onions and tomatoes and simmer 10 minutes. Add the remaining garlic, parsley, cilantro, cumin, paprika, cayenne, saffron, salt and pepper. Continue to simmer slowly until the moisture is evaporated, 10 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper. 3. Preheat oven to 375° F. Cut the phyllo on the short side into 4 equal strips, 4 inches wide. Cover with a slightly dampened towel until ready to use. Brush 1 strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling along short end. Fold the sides in and roll, forming a cigar shape. Brush lightly with butter. Repeat with remaining phyllo and filling. Place on a greased baking sheet and bake until golden, 15 minutes. Serve immediately, garnished with lemon wedges. *To revive saffron threads, pour 1 tablespoon hot water over them and steep for 1 minute. Add the liquid along with the threads. Note: These can also be made into triangles. Cut 3-inch-wide strips. Brush one strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling at one end and fold the corner in to make a triangle. Fold along the line as you would in folding a flag. Brush lightly with butter and proceed as above to bake.