Scallop Appetizer

This is beautiful at presentation. Usually there are about a dozen scallops to a pound. You will need 6 whole scallop - the remainder gets chopped.

• 1 pound sea scallops
• 1 fat zucchini
• 1 can (15 ounces) diced tomatoes with jalapenos
• 1/3 cup Italian bread crumbs
• 1 teaspoon Old Bay seasoning
• 2 - 3 tablespoons mozzarella cheese, grated

METHOD

Preheat oven to 400°F.

Slice zucchini to yield six 3/8" rounds. Remove center with a small cookie cutter or a top from a seasoning container. Place zucchini rounds on a plate, cover with plastic wrap, and microwave on high for three minutes.

Place rounds in a casserole dish, side by side, and place one scallop in each round, where you've cut out the center.

Finely chop remaining scallops.

Mix bread crumbs, chopped scallops and bay seasoning. Top each round evenly with mixture until used up. Top each round with about one tablespoon diced tomatoes.

Bake in preheated 400° F oven for 25 minutes.

Top each round with grated mozzarella cheese and a pinch more of the old bay seasoning. Return to oven for 5 minutes or until cheese is melted, and ENJOY.

Serves: 3

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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