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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These spooky bite-sized appetizers play up the theme of black and orange, Spicy black bean dip is the back drop for the sweet buttery scallops. A touch of orange carrot slaw tops them off. There are many varieties of bread dippers on the market, usually a combination of canola and olive oil with addition of spice and herbs. Check the condiment section of your supermarket. Another fantastic recipe that I found in our local newspaper!! Ingredients:
1 baguette, sliced |
3 tablespoons extra virgin olive oil |
1 (227 g) container spicy black bean dip |
1 teaspoon grated lime rind, divided |
1 tablespoon lime juice, divided |
1 (454 g) bag frozen large scallops, thawed |
1/2 teaspoon chili powder |
1 carrot, grated |
2 tablespoons bread dipper seasoned with roasted with garlic and parmesan cheese |
Directions:
1. Brush baguette with some of the oil; Place on a baking sheet and toast in a 400F oven for about 10 minutes or until lightly golden; set aside.
2. In a bowl, stir together bean dip, half of the lime rind, and half of the lime juice; set aside.
3. Place scallops in a bowl and toss with remaining oil, remaining lime rind and remaining juice and chili powder. heat large non-stick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm. Set aside.
4. Spread bean dip mixture onto baguette slices. Slice scallops in half horizontally and place on top of spread. Toss carrot with bread dipper and place a small amount on top of each scallop before serving.
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