luckytrim
Chef Extraordinaire
SCALLOP APPETIZER
1 lb sea scallops
1 fat zucchini
1 can (15oz) Del Monte diced tomatoes with zesty jalapenos
1/3 cup italian bread crumbs
bay seasoning
mozzarella cheese, shredded
Procedure
this is so nice at presentation;
usually, there are about a dozen scallops to a pound.
you will need 6 whole scallops. the remainder gets chopped.
slice the zucchini to yield 6 3/8" rounds
remove center with a small cookie cutter or a top from a seasoning container
place the zucchini rounds on a plate, cover with plastic wrap, and microwave on high for three minutes.
place rounds in a casserole dish, side by side, and place one scallop in each round, where you've cut out the center.
mix the bread crumbs, chopped scallops and 1 tsp old bay seasoning. top each round evenly with this mixture till gone.
top each round with a tbl or so diced tomatoes.
bake in a 400 degree oven for 25 minutes.
top each round with grated mozzarella cheese and a pinch more of the old bay seasoning
back into the oven for 5 minutes or so, and
ENJOY
1 lb sea scallops
1 fat zucchini
1 can (15oz) Del Monte diced tomatoes with zesty jalapenos
1/3 cup italian bread crumbs
bay seasoning
mozzarella cheese, shredded
Procedure
this is so nice at presentation;
usually, there are about a dozen scallops to a pound.
you will need 6 whole scallops. the remainder gets chopped.
slice the zucchini to yield 6 3/8" rounds
remove center with a small cookie cutter or a top from a seasoning container
place the zucchini rounds on a plate, cover with plastic wrap, and microwave on high for three minutes.
place rounds in a casserole dish, side by side, and place one scallop in each round, where you've cut out the center.
mix the bread crumbs, chopped scallops and 1 tsp old bay seasoning. top each round evenly with this mixture till gone.
top each round with a tbl or so diced tomatoes.
bake in a 400 degree oven for 25 minutes.
top each round with grated mozzarella cheese and a pinch more of the old bay seasoning
back into the oven for 5 minutes or so, and
ENJOY
