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Pesto Scallop Bundles

This dish is a favorite at winery tastings

Serves 8 as an appetizer or 4 as an entree.

Preheat oven to 450°

16 large sea scallops
1 package frozen phyllo dough
6 tablespoons butter
4 tablespoons fresh basil pesto
4 teaspoons mild Asian sweet chili sauce

Follow package instructions for thawing and handling phyllo dough. Melt butter in microwave oven, whisk in pesto sauce. On non-stick surface, lay one sheet of phyllo. With pastry brush, gently coat the dough with the pesto-butter mixture, being careful to apply evenly and all the way to the edges. Place a second sheet over the first, brush with pesto-butter. Repeat with a third layer. With a sharp knife, cut dough into 4 inch squares, cutting through all 3 layers.

Rinse scallops and pat very dry. Center a sea scallop on each square, put
¼ teaspoon chili sauce on the center of each scallop then fold pastry dough around the scallop to form a “bundle”. Place bundles seam sides down on a baking sheet lined with parchment paper. Brush bundles with remaining pesto-butter. Bake at 450˚ for 10 to 15 minutes, depending on the size of the scallops.

Serve immediately with well chilled Legoe Bay Reefnet White.