Ingredients
1/4 pound uncooked bay scallops1/4 pound uncooked medium shrimp, peeled and deveined1 teaspoon minced garlic, divided2 tablespoons olive oil, divided1 large tomato, peeled, seeded and chopped1/4 cup finely chopped onion3 tablespoons minced fresh parsley3 tablespoons minced fresh cilantro3/4 teaspoon ground cumin1/2 teaspoon paprika1/4 teaspoon salt1/8 teaspoon pepperDash cayenne pepperDash ground turmeric1/4 cup soft bread crumbs12 sheets phyllo dough, (14 inches x 9 inches)1/2 cup butter, melted
Preparation
In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. With a slotted spoon, remove from the pan and coarsely chop; set aside.
In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Simmer, uncovered, until liquid is evaporated, about 5 minutes. Stir in seafood mixture and bread crumbs.
Cut the phyllo dough into 14x4-1/2-in. strips. Cover with a damp towel until ready to use. Lightly brush one strip with butter. Top with another strip; brush with butter. Place a tablespoonful of seafood mixture near one short side; fold in the long sides and roll up. Brush lightly with butter.
Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375° for 12-15 minutes or until golden brown.
