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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. Pair this with Sauvignon Blanc or Chenin Blanc.
1 package thin sturdy crackers
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.
Recipe created 2005-03-12.