This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Swiss Scallops
- add review
- #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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments