Sunday, January 5, 2014

Quick and Easy Scallop Appetizer

Last week, I made a quick & easy appetizer to share with friends. I wanted something simple but elegant since it was to kick off New Year's Eve so I decided to take a page - or in this case recipe - straight out of my mom's (cook)book. The result was a delicious scallop appetizer served on a baguette and seasoned with dill.

What you need: 

1/2 lb. Fresh Scallops
5 oz. Shredded Swiss Cheese
1 Baguette

What you do:

1. Rinse the scallops and coarsely chop them up into small pieces.

2. In a bowl, mix the scallops with a large spoonful of mayo, the shredded swiss cheese and a pinch of dill. It should be tuna consistency when you're done mixing.

3. Cut the baguette into thin slices (about 1/2 an inch thick) and evenly spread the slices out on a cookie sheet.

4. Spoon a good size scoop of the mixture onto each baguette slice laid out on the cookie sheet.

5. Bake for about 15 minutes at 350 degrees.

6. Once 15 minutes is up, garnish each with a sprinkle of shredded swiss and dill and pop under the broiler for another minute to crisp up the top of each.

My boyfriend couldn't even keep his hands off long enough for me to take a picture! Hope you enjoy and let me know how yours come out!


  1. Loved this recipe! It is the perfect party size app- it was easy to eat and tasted delicious!

    1. Thank you and thanks for being my taste tester :)

  2. These do look elegant! And delicious. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

    1. Thank you! Will join the party again this week :)

  3. What a delicious and easy recipe! I’m sure my family will love it! And, thank you for stopping by Shine a Spotlight Saturday and sharing! See you next Saturday! —Deb at

  4. These look delicious! Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up next week!
    Have a terrific weekend!

    1. Thanks, Cathy! Looking forward to contributing again this week :)