Ingredients:
¼ lb raw, peeled, & deveined Shrimp or ¼ lb Bay Scallops
1 garlic clove, chopped
1 Tbsp scallions, chopped
1 Tbsp red bell pepper, diced
1 Tbsp mushrooms, diced
1 Tbsp carrots, shredded and chopped
2 tsp soy sauce
1 tsp Worcestershire sauce
1 tsp honey
3 Tbsp Hoisen sauce
salt and pepper to taste
1 egg
1 Tbsp water
20 sheets Fillo dough, thawed
1 stick butter, melted

Directions:
1. Coarsley chop Shrimp or Scallops.
2. In a large bowl, mix scallops, garlic, scallions, red bell pepper, mushrooms, carrots, soy sauce, Worcestershire, honey, Hoisen sauce, salt and pepper.
3. In a small bowl, whisk egg and water. Set aside.
4. Unroll Fillo dough, (be sure to keep any un-used Fillo dough covered with a damp paper towel).
5. Work with 1 sheet of Fillo dough at a time. Brush each sheet with melted butter. Make a stack of 10 sheets.
6. Cut the stack into 6 equal squares.
7. Drop 1-2 teaspoons of the mixture in the center of each square.
8. Lightly brush the edges of each square with the egg and water mixture. Fold the square to form a triangle. Firmly press edges to seal.
Place triangles on a baking sheet and lightly brush with the egg and water mixture.
9. Repeat steps 4-8 with remaining Fillo dough.
10. Bake for 15-20 mintues at 375°F, or until golden brown. Serve immediatley.