1. Preheat oven to 400F degrees. 2. First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter. 3. Stack and cut into 4 rectangles. 4. Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang. 5. Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool. 6. Cut scallops in half crosswise if they are large; sprinkle with salt and pepper. 7. In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque. 8. With slotted spoon, transfer to plate and set aside. 9. Add gin, lime rind and juice to skillet and bring to a simmer. 10. Return scallops to skillet, turning gently to coat; heat through. 11. Remove lime leaves and discard. 12. Spoon scallops and liquid into phyllo baskets and serve immediately. ---------------------------------------------------------------------------
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Ingredients
