A couple of months ago we went to Florida for a long weekend to visit my grandmother. In one of my brighter moments, I noticed a big box of basil in the fridge that would certainly be black by the time we got home. I was too rushed to make pesto, but I washed it, pulsed it in the food processor with some olive oil, and then froze it in ice cube trays. I used some of the defrosted cubes in a delicious shrimp and white bean salad, some in this recipe, and also imagine they'll be great with some pasta and grated parmesan. As for this recipe? I loved the flavors. The pesto, scallop, and phyllo wrapping went great together. I also thought these were very pretty. My only complaint is the soggy bottoms (I REALLY love Julia Child!). These would work well as a plated appetizer, but I tried to pick one up and the scallop fell right through.
Unless we have company, I never bother with appetizers in our house. I served these with some wilted spinach and a Greek salad vegetable stack. It was a fun Friday night dinner.
They do make a very festive appetizer for little work really. I made mine with goat cheese, onion confit, and fig - experienced soggy bottoms as well. Your vegetable stack looks delicious!
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