Preheat oven to 400ºF (200ºC).
Cut scallops in half crosswise if large. Sprinkle with salt and pepper. In 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 slotted spoon, transfer to plate.
Add gin, lime rind and juice to skillet; bring to simmer. Return scallops to pan, turning gently to coat; heat through. Remove lime leaves. Spoon scallops and liquid into Phyllo Baskets.
Lightly brush each phyllo sheet with butter. Stack and cut into 4 rectangles. Press gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
Bake in oven for about 5 minutes or until golden. Transfer to rack and let cool.