Saute leek in olive oil. Drain oil and set leek aside. In a bowl combine Gouda, creme fraiche, egg, leek, salt and pepper. Fill phyllo cups with mixture and set aside.
In olive oil, sear both sides of scallops for 2 minutes. Top each filled phyllo cup with a scallop. Bake in oven for 10 minutes.
Notes
This recipe is from Eat Your Heart Out Catering at 79R Davis Straits in Falmouth and also appeared in the 2011 Summer issue of Cape Cod HOME.