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Scallops Que Sarah


  • 1 pound bay scallops, quartered
  • 3 tablespoons butter
  • 2 tablespoons finely grated lemon zest
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 2 cups swiss cheese, grated
  • 1 cup Hellmans Mayonnaise
  • 2 egg whites
  • 1 cup fresh bread crumbs
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 loaf French bread, sliced 1/2 inch thick
  • Parmesan cheese for garnish
  • Lemon slices for garnish
  • Fresh dill sprigs for garnish


Melt the butter in a skillet on medium heat, add scallops, lemon zest and garlic. 
Cook stirring occasionally until scallops are just cooked through, add dill and remove from heat. 
Allow to cool to room temperature. 

Add Swiss cheese, mayonnaise, egg whites, bread crumbs, salt and pepper, stir to combine. 
Refrigerate for two hours to allow flavors to marry.

Place a tablespoon of the scallop mixture on each of the slices of French bread.
Bake in a 375 degree oven for 12 minutes or until scallops rise and turn golden brown.

Remove from oven and place on a serving plater 
Sprinkle with fresh grated parmesan cheese. 
Garnish with lemon slices and fresh dill sprigs.

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