Total Time
34mins
Prep 30 mins
Cook 4 mins

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 Nutrition

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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