Parmesan Crisps topped with Scallops and Chives

This hors d'oeuvre without a doubt is very special. Actually after eating three of them just a moment ago I believe it is now in my top ten. What I love about scallops is that you have to do so little to them to achieve such great taste. I tend to only purchase the large dry scallops, they seem to have a much better taste and texture. The combination of the crisp Parmesan and the sweet seared scallop will make you wish you found this recipe a long time ago. Its really that good.

• 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).