Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Swiss Scallops
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- #24115
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 tablespoons butter
1 pound bay scallops, coarsely chopped
2 teaspoons lemon zest
2 teaspoons dill
3 cloves garlic, minced
2 cups Swiss or Gruyere cheese
1 1/2 cup mayonnaise
144 bread rounds or melba toast (1 inch size)
directions
Melt butter. Add scallops and saute with lemon zest and garlic for 2-3 minutes.
Take off the heat and add dill, then return to heat for 30 seconds. Add mayonnaise and cheese. Refrigerate overnight.
Spread on toasts and broil for 3-4 minutes. Serve.
NOTE: Can be refrigerated for up to 5 days. Can be frozen before adding mayonnaise and cheese.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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