Scallop Kisses - cooking recipe

Ingredients

4 sheets phyllo dough, defrosted
2 tbsp. melted, unsalted butter.
2 3-inch stems of fresh tarragon (12 perfect leaves and 1Tbsp. chopped)
1 cup heavy cream
pinch grey salt or other sea salt
pinch ground white pepper
12 fresh sea scallops or defrosted and well drained frozen sea scallops

Preparation

Defrost phyllo according to package directions. Preheat oven to 400 degrees. Wash fresh tarragon and set aside 12 large perfect leaves for garnish. Chop enough of the remaining leaves to measure 1 tbsp. Drain scallops on paper towel until quite dry. Pour cream into a small, heavy saucepan; add chopped tarragon, salt and pepper. Reduce over medium heat until cream reaches a very thick consistancy or equivalent to 12 teaspoons. Stir frequently to prevent burning or sticking. Stack 2 sheets phyllo dough on a clean surface. Using pastry brush spread top sheet with a thin film of melted butter. Top with 2 remaining sheets. Cut the stack of phyllo into 3\" squares. Place a scallop in the center of each square. Top each scallop with 1 tsp. tarragon cream. Twist the phyllo dough around the scallop like the foil is twisted around a chocolate kiss. Coat the kiss with a very thin film of melted butter. Use a toothpick to make a very small hole in the top of the twist to allow the steam to escape and to serve as a slot to insert the tarragon leaf. Place the kisses on an ungreased baking sheet and bake in preheated oven for 12 minutes or until dough is completely cooked and turns golden brown. Remove from oven, insert a whole tarragon leaf into the steam hole stem end down with most of it sticking out like the paper tail of a chocolate kiss. Contents of kisses will be very hot. Do not place in mouth directly from the oven but serve while still warm.