Scallop, Gruyere & Macadamia Nut Toast points

Scallop, Gruyere & Macadamia Nut Toast points

Yield: 32 toast points, Serves: 8 to 10 as an appetizer

I made a really good appetizer that is full of flavor, rich and perfect with a glass of champagne to celebrate the greatness of life.  Perfect for all parties, this sophisticated appetizer will please you and your party guests.  These were served at a Gilligan’s Island themed party, the tropical notes of the macadamia nuts blend well with the tasty scallops and the nutty cheesiness flavor of the Gruyere.   Alternatively this can be served on sliced baguette instead of toast points for a heartier crunch and taste.

1 tablespoon butter

1 shallot, minced

1 lemon, zested

2 teaspoons dried tarragon

½ lb scallops, coarsely chopped

2 tablespoons of dry white wine

¼ teaspoon cayenne pepper

Pinch of kosher salt & fresh ground pepper

3/4 cup mayonnaise

1 teaspoon Dijon mustard

1 cup grated Gruyere cheese

¼ cup of crushed Macadamia Nuts

8 slices of good white bread or brioche, crusts removed and cut into 4 triangles

Olive oil spray

• Preheat oven to 350 F
• Place the bread triangles on a parchment lined sheet pan and spray the tops with olive oil spray and cook until golden brown, approximately 5 to 8 minutes. Set aside and let cool
• Melt the butter in a medium pan over medium heat and add the shallots and sauté for about 4 minutes
• Add the scallops and lemon zest and cook, stirring frequently until the scallops are barley cooked about 2 to 3 minutes.
• Add the wine, tarragon, salt, pepper and cayenne pepper and cook for another minute or two and let cool
• While scallops are cooling, mix the cheese, mayonnaise, Dijon mustard, macadamia nuts
• Add the scallops and mix well
• Preheat the oven to broil
• Place the toast points on a baking sheet and spoon the scallop mixture onto each
• Broil the toasts until puffed and golden about 2 to 3 minutes