Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

40 ea Pieces Salt and ground white
4 T Unsalted butter -pepper to taste
3/4 lb Mushrooms, cut into 2 ea Eggs, lightly beaten
-1/4-inch slices 2 lb Bay scallops, chilled and
6 T Dry white wine -patted dry
8 ea Ounces cream cheese, 3/4 c Unsalted butter, melted
-softened 16 ea Sheets (3/4 lb) phyllo
2 t All-purpose flour, combined -dough, covered with plastic
-with 2 tsp butter Wrap to prevent drying

In large skillet over medium-high heat, melt 4 Tbsp butter. Add
mushrooms and saute for 4-5 minutes. Remove mushrooms with slotted
spoon. Add wine to skillet, increase heat to high, and cook until
liquid is reduced by half. Reduce heat to low and add cream cheese,
stirring until melted. Bring mixture to gentle simmer. Gradually
whisk in flour-butter mixture, blending until smooth. Season with
salt and pepper. Let cool. Blend in eggs. Fold in mushrooms and
scallops. Butter a baking sheet or line with parchment paper. Lay
one sheet phyllo on work surface. Brush with melted butter. Top with
second phyllo sheet. Spoon 1/8 of scallop mixture in strip along
short end of phyllo, leaving a 2 to 3-inch margin at each end of
scallops. Roll up short end tightly, enclosing scallops, until 2/3
rolled. Fold in sides of phyllo. Brush remaining 1/3 of dough with
butter and finish rolling. Place seam side down on prepared baking
sheet and brush with butter. Repeat with remaining phyllo. To serve,
bake in preheated oven at 400 F until golden brown, approximately
15-20 minutes. Slice each roll into 5 pieces and serve immediately.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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