Saffron Scallop Phyllo Bake

Saffron Phyllo Scallop Bake


  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 1/2 pounds sea scallops, quartered
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups plum tomatoes, seeded and diced
  • 1/4 cup chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon saffron threads, crushed before use
  • 5 sheets Athens Fillo Dough (9 x 14-inches), thawed
  • Fresh basil, for garnish


  1. In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat.
  2. Season scallops with garlic salt and pepper. Add scallops to the skillet and cook for about 3 minutes on each side, or until cooked through.
  3. Stir in the tomatoes, chicken broth, crushed red pepper flakes, and saffron threads. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Remove from heat and let cool.
  5. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat.
  6. Layer 5 fillo sheets, brushing each sheet with butter-oil mixture as you layer them. Cut sheets widthwise into twenty-eight 1/2-inch strips. Place 7 strips in a layered free form shape on an ungreased baking sheet. Brush shapes with butter-oil mixture. Repeat 3 times to make 4 mounds of fillo.
  7. Bake in preheated 375 degree F oven for 8 – 10 minutes or until golden brown.
  8. Spoon 1 cup of filling into four, 1-cup ramekins. Mound fillo on top of mixture.
  9. Garnish with basil and serve immediately.


Recipe and photo used with permission from: