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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I have an oval cookie cutter that gets four pieces out of a slice of bread. Otherwise, you can cut the de-crusted bread in quarters. This is the best way I know to make costly shellfish go a long way. One pound of scallops makes 144 pieces! The filling can be made ahead, the bread cut and toasted. Then just assemble and broil before serving. Ingredients:
3 tablespoons real butter |
1 lb scallops, roughly diced |
2 teaspoons lemon zest, finely minced |
3 garlic cloves, minced |
3 tablespoons fresh dill, chopped fine |
16 ounces swiss cheese, grated |
1 1/4 cups hellmann's mayonnaise |
fresh ground pepper |
12 dozen bread rounds, toasted on one side |
Directions:
1. Melt the butter in a medium skillet over medium high heat. Add scallops, zest, and garlic. Cook, stirring constantly until the scallops are just barely cooked through. 2-3 minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature. Add the cheese, mayo, and pepper to a scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use, up to a week. Preheat broiler, Broil 2-3 minute until puffed and golden.
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