Grilled Pepper and Scallop Phyllo Nests
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 2slices sweet onionlike Vidalia
  • olive oil
  • 2tsps sherry vinegar
  • 1tsp sugar
  • 1/4tsp salt
  • 8 oz bay scallopsor 8 sea scallops
  • 4 Phyllo Pastry Nestsor to taste
  1. Preheat broiler. Clean seeds and veins out of pepper cavity. Lay peppers skin side up on a baking sheet. Add the onion slices. Broil onions 4 minutes each side then remove them. The peppers will take 12 minutes or so until skins turn black and blister. Reduce oven to 475 degrees.
  2. When peppers are blackened transfer to a sealed bag and allow them to rest for 10 minutes.
  3. While peppers are resting bake the phyllo nests until golden brown- about 10 minutes if fresh and 12-15 if frozen.
  4. Remove skins from peppers and cut into thin strips. Cut onion slices into quarters.
  5. Heat olive oil over medium high heat. Add scallops and sear. Add peppers and onions, sugar, vinegar and salt. Saute until scallops are opaque and mixture is heated through. This should only take a few minutes.
  6. Place phyllo nests on a plate and divide pepper mixture evenly among them.
Recipe Notes


Nutrition Facts
Grilled Pepper and Scallop Phyllo Nests
Amount Per Serving
Calories 79 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 113mg 5%
Potassium 18mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 7g 14%
Vitamin A 49%
Vitamin C 98%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Phyllo Nest Nutrition