MOROCCAN BAKED PHYLLO ROLLS WITH SHRIMP AND SCALLOPS
Steps:
- 1. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add scallops, shrimp and half the garlic and cook, stirring occasionally, for 2 minutes. Season with salt and pepper. Remove the seafood from the pan, chop coarsely, and reserve in a bowl. 2. In the same pan, add the remaining 1 tablespoon oil, onions and tomatoes and simmer 10 minutes. Add the remaining garlic, parsley, cilantro, cumin, paprika, cayenne, saffron, salt and pepper. Continue to simmer slowly until the moisture is evaporated, 10 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper. 3. Preheat oven to 375° F. Cut the phyllo on the short side into 4 equal strips, 4 inches wide. Cover with a slightly dampened towel until ready to use. Brush 1 strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling along short end. Fold the sides in and roll, forming a cigar shape. Brush lightly with butter. Repeat with remaining phyllo and filling. Place on a greased baking sheet and bake until golden, 15 minutes. Serve immediately, garnished with lemon wedges. *To revive saffron threads, pour 1 tablespoon hot water over them and steep for 1 minute. Add the liquid along with the threads. Note: These can also be made into triangles. Cut 3-inch-wide strips. Brush one strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling at one end and fold the corner in to make a triangle. Fold along the line as you would in folding a flag. Brush lightly with butter and proceed as above to bake.
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foysol ahmed
foysol.a90@gmail.comI would definitely recommend this recipe to others.
Leah Hernandez
hernandez.l9@hotmail.comThese rolls were a bit time-consuming to make, but they were worth the effort.
Erinique Mackey
e_m@yahoo.comThe phyllo pastry was crispy and flaky.
Seble Admasu
seble_a@yahoo.comI loved the combination of shrimp and scallops in these rolls.
Collins Norman
cn@yahoo.comThese rolls were delicious! I will definitely be making them again.
LOSER LOVER
lover@yahoo.comI made these rolls for a party and they were a huge success! Everyone loved them.
Mukadi asinati
asinati@gmail.comThese rolls were a bit time-consuming to make, but they were worth the effort. They were a big hit at my potluck.
Jaime Velazquez
velazquez@hotmail.frI'm not a big fan of seafood, but I really enjoyed these rolls. The shrimp and scallops were cooked perfectly and the phyllo pastry was flaky and flavorful.
Mehar Mirza
mirza_mehar@yahoo.comThese rolls were easy to make and turned out great! I used a store-bought phyllo dough and the rolls still came out crispy and delicious.
MD Abdulla Hossain
amd50@gmail.comI made these rolls for my family and they loved them! The filling was flavorful and the phyllo pastry was perfect.
Sky Face
face@yahoo.comThese Moroccan baked phyllo rolls were a hit at my dinner party! The combination of shrimp and scallops was delicious, and the phyllo pastry was crispy and flaky. I will definitely be making these again.