Scallop and Olive Finger Foods Recipe

From Dorothy McNett's Recipe Book.

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Scallop and Olive Finger Foods

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a favorite Monterey Bay appetizer which I created for one of our TV shows as well as presentation for Cooking club. Great served on individual little plates, especially ones shaped like clams or fish!

1 package thin sturdy crackers
1/3 cup grated Parmigiano-Reggiano or Pecorino cheese
12-18 fresh scallops
3-4 tablespoons olive tapenade
3-4 green onions, thinly sliced

fresh or dried basil, to sprinkle

Preheat oven to 375 degrees. Line a baking sheet that has sides (jelly roll pan) with parchment or silicone liner (Silpat). Arrange crackers in single layer and then sprinkle with a little of the grated cheese. Place one scallop on each cracker on top of the cheese. Top with a dollop of olive paste, and then with some green onion pieces. Sprinkle with a little more cheese. Bake about 10-12 minutes, or until the scallops are done. Arrange on serving plates and serve.

Recipe created 2005-03-12.

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