Fillo tarts with scallops

I wonder if keeping the pastry at a minimum and not indulging too much with olive oil or butter in between the layers makes this nibble not all too sinful ;-). I just happen to love fillo pastry, you can make wonderful baskets of food.. in fact, I think this recipe can easily been downsized to baskets 🙂 Just go and give it a try….   And leave me a comment if you do? 😉

Ingredients:

• fillo pastry
• scallops
• carrots
• spring onion
• chives
• sour milk
• chilli paste
• olive oil
• salt&pepper

Method:

1. cut the pastry into squares and put 4 on top of one another, always brushing with a little bit of olive oil and bake for about 4-7 minutes in a 180 °C preheated oven;
2. heat 2 pan with a little bit of olive oil;
3. in the first one cook some shredded carrots and spring onions, season and leave to cool;
4. in the other one cook the scallops, that you previously cut into 2 (or 3 if they’re really plump), season and leave;
5. mix some sour milk with chilli paste, put on top of the cooked tarts, add the shredded veggies and put the scallops on top, decorating with a little bit of chives.