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Pepper jelly scallops with Havarti
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02/21/2019 10:00 AM
02/21/2019 11:00 AM
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What you'll need:
2–2½ oz (60–75 g) Canadian Havarti
1 tbsp (15 mL) butter
18 large scallops
1 1/2 tbsp (25 mL) hot pepper jelly
Yields: 18 bites
See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/pepper-jelly-scallops-with-havarti?source=calendar Pepper jelly scallops with Havarti true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
2–2½ oz (60–75 g) Canadian Havarti
1 tbsp (15 mL) butter
18 large scallops
1 1/2 tbsp (25 mL) hot pepper jelly
Yields: 18 bites
See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/pepper-jelly-scallops-with-havarti?source=calendar Pepper jelly scallops with Havarti true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Cooking Time 2 - 4 mins
- Yields 18 bites
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Cooking Time 2 - 4 mins
- Yields 18 bites
Ingredients
2–2½ oz (60–75 g) Canadian Havarti
1 tbsp (15 mL)
butter
18 large scallops
1 1/2 tbsp (25 mL)
hot pepper jelly
Preparation
Thinly slice the Havarti. Cut each slice into squares about the same size as the scallops.
Heat butter in a skillet on medium heat until foaming. Cook scallops 1–2 minutes each side.
Arrange scallops on a plate. Top each with a Havarti square and a small amount of hot pepper jelly.
Serve with seafood forks.
Tips
Cheese alternatives: Canadian Colby, Brick, Cheddar, Gouda, Mozzarella.
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