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  • 1 pound wet sea scallops, muscle removed, rinsed and patted dry
  • 2 egg whites
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon chopped fresh parsley leaves
  • 1/4 cup heavy cream, very cold
  • 35 to 40 mini phyllo shells

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