Scallop and Lemon Olive Oil Appetizer
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Ingredients:
- 1¾ cups mayonnaise
- 1 teaspoon garlic powder
- 3 tablespoons The Little Shop Lemon Olive Oil (divided)
- ¾ teaspoon salt (divided)
- ½ teaspoon ground black pepper
- 1 lb. scallops
- 1 package water crackers (4.4 oz.)
- Zest of 1 lemon
- Drizzle of The Little Shop Suyo Cucumber Balsamic
- Pinch of dried dill
Instructions:
- Pat dry your scallops and sprinkle them with ½ teaspoon of salt.
- Heat a pan over medium-high heat and add 1 tablespoon of Lemon Olive Oil.
- Sear the scallops in the hot pan for about 2-3 minutes per side, until they are golden brown and cooked through.
- Remove the scallops from the pan and set them aside to cool.
- In a medium bowl, combine the mayonnaise, garlic powder, the remaining 2 tablespoons of Lemon Olive Oil, ¼ teaspoon of salt, and black pepper.
- Mix until fully combined.
- Chop the cooled scallops into 1/2-inch pieces.
- Place 3 water crackers on small appetizer plates.
- Add a dollop of the mayonnaise mixture onto each cracker.
- Top each cracker with a piece of scallop.
- Sprinkle lemon zest and a pinch of dried dill over the top.
- Finish with a drizzle of Suyo Cucumber Balsamic.