A Use For Scallops

About that sampling I conducted last week with Highly Elusive Urban Tara and Big Mike. (with cameo appearance by Hotel Godess, who subsequently fell asleep on my sofa after a 16 hour workday).

It was approved in a 3 to 0 vote, therefore passed on to you. (we could not count Hotel Godess' snore as an actual vote :)

Scallops On Asiago Garlic Toast

1/2 Lb Scallops
4 Tblsp Butter
2 t Northwood Seasoning
4-6 Slices Crusty Bread
3 T Olive Oil
3 Clove Garlic, crushed
2 Ounce Asiago cheese, finely grated
salt



1. Place garlic in olive oil and let fuse for at least 2 hours.

2. Preheat broiler. Brush both sides of bread slices with garlic-spiked olive oil. Sprinkle bread with a small amount of salt.

3. If scallops are large cut them into bite-sized pieces. Melt butter in a medium skillet over medium heat, add scallops and sprinkle with half of the Northwood Seasoning.

4. Put the bread under the broiler, keeping an eye out since they will brown quickly, about 1 minute until golden. Remove from broiler, sprinkle with Asiago then pass under the broiler again for 30 seconds to melt.

5. After the scallops brown (about 2 minutes) flip them over, sprinkle with the rest of the Northwood Seasoning and brown the other side (about 1 minutes) Remove from heat then press the scallops lightly into the bread. Serve.