Instructions: Filo Baskets:
Layer 6 sheets of filo pastry brushing each sheet with melted butter.

Cut 8 rounds, 11 cm in diameter and place in deep muffin pans.

Place a ball of foil in each.

Bake in a preheated oven, 190 C, for 6-8 minutes.

Filling:
Cook the fish fillets in the simmering water and lemon juice for 3-4 minutes.

Add the scallops and cook for a further 1-2 minutes.

Remove the seafood and drain thoroughly, then cut into pieces. Set aside.

Melt the butter. Add the mushrooms. Cook over a high heat for 1 minute.

Add the sherry. Cook for a further 3 minutes. Remove from the heat.

Combine the remaining ingredients, except the herbs.

Stir into the mushroom mixture and cook over a low heat, stirring constantly, until the mixture thickens. Do not boil.

Sir in the fish and scallops. Cook over a low heat, stirring constantly, until the seafood is thoroughly reheated.

Stir in the herbs.

Spoon the mixture into the reheated filo baskets. Serve immediately.

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