Grilled Pepper and Scallop Phyllo Nests
A versatile way to serve seafood or use up leftover tidbits.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 79kcal
- ½ red bell pepper
- ½ yellow bell pepper
- ½ green bell pepper
- 2 slices sweet onion like Vidalia
- olive oil
- 2 tsps sherry vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 8 oz bay scallops or 8 sea scallops (See notes for variations)
- 4 Phyllo Pastry Nests or to taste
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.
When peppers are blackened transfer to a sealed bag and allow them to rest for 10 minutes.
While peppers are resting bake the phyllo nests until golden brown- about 10 minutes if fresh and 12-15 if frozen.
Remove skins from peppers and cut into thin strips. Cut onion slices into quarters.
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.
Place phyllo nests on a plate and divide pepper mixture evenly among them.
Variations: You can substitute leftover cubes of chicken or turkey, salmon, ham or beef. Add meat substitutes at the end until heated through.
Phyllo Nest Nutrition
Filling:
Calories: 79kcal | Carbohydrates: 6g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 113mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g