Scallops Bandito Style with Tomatillos and Scorpion Mezcal

Ingredients
Scallops Bandito Style with Tomatillo Chutney and Scorpion Mezcal

Filling Ingredients:

8 Chives, long
2 Tbls Butter
2 Cups Corn kernels, if frozen, thaw
1 Pound Bay Scallops
1 Chili, minced (adjust to taste)
1 Cup Minced Onions
½ Cup Sundried Tomatoes in oil, diced
2 Tbl Tomatillo Chutney *
1 Tbl Cornstarch
1 Tablespoon Scorpion Mezcal Añejo
Athens Phyllo Dough Sheets


Tomatillo Chutney with Scorpion Mezcal Añejo, Lime, Cilantro, and Pepitas

Ingredients:

2 Cups Tomatillos, approximately 5 - 6
3 Ounces Scorpion Mezcal Añejo One Year
2 Ounces Water
1 Large Lime, zest and juiced to equal 2 ounces
¼ Cup Cilantro, fresh, chopped
¼ Teaspoon Salt
2/3 Cup Sugar
3 Dashes Fee Brothers Whiskey Barrel Bitters 2008
¼ Cup Pepitas (sunflower seeds)

Tomatillo Chutney with Scorpion Mezcal Añejo, Lime, Cilantro, and Pepitas

Ingredients:

2 Cups Tomatillos, approximately 5 - 6
3 Ounces Scorpion Mezcal Añejo One Year
2 Ounces Water
1 Large Lime, zest and juiced to equal 2 ounces
¼ Cup Cilantro, fresh, chopped
¼ Teaspoon Salt
2/3 Cup Sugar
3 Dashes Fee Brothers Whiskey Barrel Bitters 2008
¼ Cup Pepitas (sunflower seeds)

Instructions
Method for Filling: Saute the onions and chili in butter until translucent. Add corn an cook for 2 minutes. Add scallops and cook 2 minutes or until scallops are done. Add sundried tomatoes and tomato chutney. Cook 1 minute. In a small bowl, mix the Scorpion Mezcal with the water and stir into the scallop mixture. Cook for 1-2 minutes until sauce is thickened.

Tomatillo Chutney Method: Tomatillos are in the nightshade family, are related to the tomato, are used in Mexican cuisine, and resemble green tomatoes covered with paper-like husks. Peel the husks off the tomatillos, wash and dry the tomatillos, which will be slightly sticky before washing, and then dice the tomatillos.

Add all of the ingredients with the exception of the pepitas, to a large saucepan and bring to a boil. Reduce to a simmer and let cook until mixture is reduced to 1 cup. Mix in the pepitas and let simmer for 2 minutes. Remove from heat and let cool. Use immediately or refrigerate until ready to use.

Method for Scallops Bandito Style: Brush 1 sheet of pyllo dough with melted butter. Fold in half widthwise, and brush with melted butter. Add another sheet and repeat, and another sheet, to create 6 leaves total.

Add 1/2 cup of scallop mixture to the center of the dough, bring sides to middle to create bag and tie with a long chive.

Preheat Oven to 350 degrees. Place the Scallop Bags on a buttered sheet and bake approximately 8-10 minutes until dough is golden.

Presentation: Serve with extra Tomatillo Chutney.

Fillo product
Fillo dough

Serving
Serves 7 or more

Prep Time
60-90 minutes

Cuisine
Mexican

Occasion
Cocktail/dinner party

Meal
Dinner

Course
Appetizer/hors d'oeuvres/snack

Notes
This recipe is perfect for an appetizer course. The chutney can be made ahead, which makes for an easy yet elegant recipe for entertaining.

keywords: Scallops, Tomatillos, Sundried Tomatoes, Corn, Chili Peppers, Mezcal, Pepitas