Three Tomatoes Du Jour

Du Jour

Shrimp and Scallop in Phyllo

We know it’s not easy to host an event without the help of Three Tomatoes team there but here is one of our favorite little gems from our holiday cocktail menu that your guests will adore! Pairs perfectly with a glass of dry sparkling wine!

Shrimp and Scallop in Phyllo (serves 24)
Raw Shrimp – 1LB
Raw Scallops – ½ LB
Shallot – 1 each
Garlic – 2 cloves
Chives – 2 Oz
Phyllo Dough – 1 box
Butter – 1LB
Preparation: Mince the shallot and garlic and lightly sweat in the butter. Ruff chop the shrimp, scallops, and chives and place in a mixing bowl. Add the garlic and shallot, being sure to reserve the excess butter. Mix together and your filling is complete. Open your phyllo and place a single sheet on a cutting board, lightly brush with the melted butter. Add another sheet and repeat the process until you have 5 layers. Cut the phyllo into 3×3 sections and fill with 1oz of the mix. Fold in each corner clockwise. Place on greased baking tray with the folds facing down. Bake at 350 for 7-10 Minutes or until golden brown.
Artichoke Aioli (Makes 1 Pint)
Blended Oil – 1 cup
Egg Yolks – 3each
Lemon Juice – 1 Tablespoon
Artichokes – 1- (Cooked and finely chopped)
Preparation: Place Egg Yolks in mixing bowl. Begin whisk and slowly add oil until fully mixed. Whisk in lemon juice. Fold in Artichokes.

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