Lemony Scallop Boats
"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."
- Ready In:
- 34mins
- Ingredients:
- 9
- Yields:
-
144 PIECES
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
- 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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RECIPE SUBMITTED BY
Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.
