Scallop Appetizer Cups

Ingredients

• 1/3 cup finely chopped pitted ripe olives, drained on paper towels
• 3 tablespoons garlic and herbs spreadable cheese
• 15 prebaked phyllo shells (1 9-ounce package)
• 1 tablespoon olive oil
• 1 clove garlic, slivered
• 3 to 4 ounces bay scallops, thawed and patted dry
• 1/4 teaspoon dried tarragon leaves, optional

Instructions

1. Combine olives and spreadable cheese in small bowl; mix well. Spoon evenly into shells (filling 2/3 to 3/4 full); set aside.
2. Heat olive oil in medium skillet over medium-high heat until very hot but not smoking. Add garlic slivers; cook and stir 10 to 15 seconds until fragrant. Remove and discard garlic. Reduce heat to medium; add scallops. Cook and stir 2 to 4 minutes or until scallops are thoroughly cooked. Remove scallops with slotted spoon.
3. Place 2 to 3 scallops in each shell, pressing lightly. Serve immediately.

Notes