Moroccan Baked Phyllo Rolls with Shrimp and Scallops (Briouats)
All kinds of stuffed pastries are made in the countries that border the eastern and southern Mediterranean. In Morocco they are called briouats. The phyllo pastry dough filled with fresh scallops, shrimp, and tomatoes is so light these first courses almost melt in your mouth.
Makes 30 pastries to serve 6
Ingredients
2 tablespoons extra virgin olive oil
1/4 pound fresh sea or bay scallops
1/4 pound medium shrimp, peeled
2 cloves garlic, minced
Salt and freshly ground black pepper
1/4 cup yellow onion, finely chopped
1 large tomato, peeled, seeded, and chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro or coriander leaves
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch of cayenne
Large pinch of saffron threads, revived
1/4 cup fresh bread crumbs
1/2 pound phyllo dough
1/2 cup unsalted butter, melted
Lemon wedges
Instructions
Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the 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. In the same pan, add the remaining 1 tablespoon oil, onion, and tomato and simmer 10 minutes. Add the remaining garlic, parsley, cilantro, cumin, paprika, cayenne, saffron, salt, and pepper. Continue to simmer slowly until the moisture has evaporated, 10 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper.
Preheat the 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 strip on top. Brush lightly with butter. Place a heaping teaspoon of filling along the short end. Fold the sides in and roll, forming a cigar shape. Brush lightly with butter. Repeat with the remaining phyllo and filling. Place on a greased baking sheet and bake until golden, 15 minutes.
Serve immediately, garnished with lemon wedges.
