- 1/3 cup of finely grated Parmesan cheese
- 12 dry sea scallops
- 3 to 4 Tb unsalted butter
- Kosher salt and Pepper
- Chopped fresh chives
Preheat oven to 350. Spoon small amounts of grated parmesan (about 1 Tb) on to a baking pan covered with parchment paper. Space them about 1 to 2 inches apart. Lightly press Parmesan to create a small circle. Bake until crispy and golden. This will take about 6 to 8 minutes. Keep an eye on them as my first batch turned in to miniature black hockey pucks. Remove from oven, let cool. You can make the crisps a day in advance, just keep them in an air tight container.
Season the scallops with salt and pepper. In a medium skillet melt butter and add 1/2 of the scallops. Let them cook for about 2 minutes. Gently turn them over for another 2 to 3 minutes. They will begin to caramelize. Place scallops on paper towels. Repeat with remaining scallops. Top each crisp with a scallop. Sprinkle with chives. Serve immediately. (Be sure to pop one in your mouth before your guests dive in).