Scallops and Leeks in Filo Cups

The little frozen filo cups are a terrific and easy way to make a speedy dessert (I made Cathy's Lazy Baklava a while back with another package, also fruit tarts and a lemon mousse.), or an appetizer.
This time I went for savory and used leeks and scallops, but the fillings and toppings you can use are endless. Difficult to write down directions with something you whip up like this, but this will give you the general idea. I'm sure most of you have already made some fabulous appetizers with these. If you have any winners, share them!

Scallops and Leeks in Filo Cups

Ingredients:
Bay scallops, enough for two to each filo cup
Frozen individual filo cups
1-2 leeks
1/4 cup heavy cream
dash freshly grated nutmeg
Butter
grated fresh Parmesan
Lime
Chives for presentation

Method:
Thaw the filo cups and preheat oven to 350.
Clean and thinly slice the leeks, white and light green only. Melt some butter and add the leeks, with some salt and pepper. Cook over medium heat until golden, soft and cooked through. Add some heavy cream and some Parmesan cheese.
(You'll have to do this by eye as everyone will be making different amounts. I used 1 leek, 10 filo cups, 2 tablespoons cream, 2 tablespoons Parmesan and a grating of fresh nutmeg.) 
Set aside, but keep warm.
Put the filo cups in the oven to crisp them up and get them a bit more golden. Not more than 6 or 7 minutes, follow directions on the box.
In another pan, melt butter with a dash of olive oil and when very hot, add the bay scallops with some salt and pepper. Sear quickly, squeeze some lime juice over them and remove from heat.
Fill the crisp filo cups with the leeks, top with two scallops and garnish with chives. Serve immediately.