4 oz. peeled & cooked shrimp
4 oz. poached sea scallops
2 oz. picked lump crab meat
8 oz. heavy cream
2 oz. melted butter
2 oz. sifted flour
1 tbsp. chopped parsley
Salt
Pepper
Old Bay
4 sheets Fillo dough
4 oz. melted butter

Coarse chop shrimp and scallops. Toss in crabmeat; set aside. In small pan heat cream. While heating blend 2 ounces butter and 2 ounces flour to form roux. Add to heated cream to make a thick sauce. Add the seafood to the sauce along with parsley and seasoning to taste. Adjust thickness with cream if needed; set aside.

To layer dough, lay one sheet flat on table and spread with melted butter using a pastry brush. Lay another sheet on top and repeat process until all sheets are utilized. When complete, spread the seafood mixture along the length at the base of the rectangle. Tuck in edges and roll into a long cylinder about the diameter of a half dollar. Place on a baking sheet lined with parchment paper. Spread with remaining butter and bake at 425 degrees for approximately 6 to 10 minutes or until browned. Cool 5 minutes and cut into circles and serve. Serves 6.