We have a few gold standard appetizers in our house. This is one of them- we have made it for YEARS. It is simple and elegant.
I don’t know if it started when we were on a tighter financial budget, but we use half of a scallop on each bite-sized appetizer. The scallops go further- of course- but they also cook faster and are more buttery as well. Why mess with perfection? 🙂 The recipe is adapted from Cocktail Food: 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock.
The original recipe provides instructions to make parmesan crisps to serve each seared scallop on. The first time I ever made this dish, I attempted to make these crisps (with much frustration)… never again! From then on we have always used bite-sized melba toast instead and they are absolutely perfect (& much easier!). With slivers of grated Parmigiano-Reggiano topping each toast- spectacular!!
Yield: Makes 12 bites
- 6 sea scallops, each sliced in half (in height), yielding 12 equal disks
- coarse salt
- freshly ground black pepper or white pepper
- 4 T unsalted butter
- white truffle oil, optional
- 12 bite-sized melba toast
- 1 T finely chopped fresh chives
- 12 thin slivers of Parmigiano-Reggiano cheese (I use a vegetable peeler)
- Dry the surface of the scallops with a paper towel; season with salt and pepper.
- Melt 2 T of the butter in a medium nonstick skillet over medium heat.
- Add half of the scallops (make sure not to overcrowd) and cook until barely cooked through.
- Transfer to a paper towel-lined baking sheet.
- Wipe out the skillet and return to the stove over medium heat. Melt the 2 remaining T of butter in the skillet.
- Add the remaining scallops and cook until barely cooked through, about 2 minutes. Set aside with the other scallops.
- To assemble: Top each melba toast with a sliver of Parmigiano-Reggiano, then top with a scallop. Drizzle with white truffle oil, if using, and sprinkle with chives.
- Serve immediately.
One Year Ago:
Two Years Ago:
thebrookcook 