Ingredients:
1 package Coleson’s Catch Scallops, thawed
6 8-inch flour tortillas
4 oz Blue Cheese, room temp.
4 oz Cream Cheese, room temp.
1/4 c Toasted Pecans, chopped (bake in a 350 oven for 10 minutes, they should smell toasty, and cool)
10 Red Seedless Grapes, cut into quarters
1 tsp Lemon Juice
Pinch of Black Pepper
Butter
Cooking Instructions:
In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice. Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes. Remove scallops from the water and let cool. Cut into 1/4- to 1/2-inch pieces.
Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable. Gently mix in the grapes and the pecans.
Serving Suggestions:
To assemble: Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a sauté pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.
|
