Annapolis, Maryland's Gourmet Food Market. Call Us (410) 263-1324
Close this search box.

Scallop Selles-sur-Cher Crostini

Course Appetizer
Cuisine Seafood


  • 1 Tbsp unsalted butter
  • 1/4 pound scallops diced (preferably dry packed)
  • 1 clove garlic minced
  • 1 Tbsp fresh dill minced
  • 1/2 Selles-sur-Cher wheel crumbled, about 2 1/2 ounces
  • 12 baguette slices very lightly toasted


  • Melt the butter in a skillet over medium-high heat. Add the scallops and garlic. Cook, stirring, until the scallops are just cooked through and liquid reduces, about two minutes. Add the dill and cook 30 seconds more. Transfer mixture to a bowl and let cool. Add the cheese to the scallops and stir to combine.
  • Preheat broiler. Place the toasted baguette slices on a broiler pan. Top each slice with the scallop mixture. Broil the crostini a couple of inches from the heating element until the bread begins to brown along the edges and the cheese melts, about two to three minutes. Transfer to a platter and let cool slightly before serving.


While some naysayers may tell you that cheese and seafood don't go together, goat cheese is one that often goes surprisingly well! In this recipe, crusty crostini, tender scallops, and melted cheese come together for the appetizer you never realized you needed!
Original recipe and image source: Amy Sherman, Culture Magazine.
Tried this recipe?Let us know how it was!

Share this:

Shop our vast selection of gourmet foods for your next dinner.

Get Notified

Get immediate email notifications of new recipes. Enter your email below to sign up.