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“Can't get any easier than this!!! The scallop mixture can be frozen ahead of time, then assembled on the day of your party.”

Ingredients Nutrition


  1. Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
  2. Melt the butter in a medium skillet over medium high heat.
  3. Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
  4. Add the dill and cook 30 seconds longer. Let cool to room temperature.
  5. Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
  6. Preheat the broiler.
  7. Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golded, 2 - 3 minutes.
  8. Serve hot.

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