Preheat oven to 400F degrees.

Lightly brush each phyllo sheet with melted butter.

Stack the phyllo sheets and cut into 4 rectangles.

Press each rectangle gently into 4 large muffin cups, leaving an empty cup between each to allow for overhang.

Bake in the preheated oven for about 5 minutes or until golden; transfer to a rack and let cool.

Cut scallops in half crosswise if they are large.

Sprinkle scallops with salt and pepper.

In a large nonstick skillet, melt butter over medium-high heat.

Cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.

With a slotted spoon, transfer scallops to a plate and set aside.

Add gin, lime rind, and lime juice to the skillet and bring to a simmer.

Return scallops to skillet, turning gently to coat.

Heat through.

Remove lime leaves and discard.

Spoon scallops and liquid into phyllo baskets and serve immediately.