Scallops In Phyllo Purse With Creamy Ginger Sauce

• Scallops:
• 1 lb fresh sea scallops
• 3 cups chopped leeks
• 1/4 lb butter
• Fresh ground nutmeg to taste
• Salt and fresh ground pepper to taste
• 1 package phyllo dough at room temp
• Ginger Sauce:
• 1 small onion, minced(about 1/2 cup)
• 1 tbsp butter
• 1/2 cup white wine
• 1 cup heavy cream
• 1 cup fish stock or clam juice
• Bouquet garni(parsley, celery, bay leaf, and thyme)
• 3 tbsp minced fresh ginger

1. Steps for Scallops:
2. Saute leeks over medium heat with 1 tbsp butter until wilted. Set aside to cool and add nutmeg, salt and pepper to taste. Lightly rinse scallops and dry with paper towels. Melt remaining butter. Lay sheet of phyllo dough on board and brush with butter. Make 4 layers of phyllo. Cut into 8 squares. Place scallop on each square and mound with cooled, sauteed leeks. Close phyllo as a purse or packet. Can be prepared several hours ahead. Bake in preheated 400 oven for about 10-12 minutes, just until golden.
3. For Sauce:
4. In medium saucepan, saute onion with butter until wilted. Add wine, bouquet garni, ginger and let bubble for a few minutes. Add cream, stock and reduce by two thirds. Strain, adjust seasonings and serve with purses.

leeks, butter, ground nutmeg, salt, phyllo, ginger sauce, onion, butter, white wine, heavy cream, fish stock, bouquet garniparsley, fresh ginger

Taken from www.epicurious.com/recipes/member/views/scallops-in-phyllo-purse-with-creamy-ginger-sauce-1203174 (may not work)