Ingredients
1/2 pound bay scallops
1 can artichoke hearts
1 cup real mayonaise
1 1/2 cups grated parm. and romano mix
1 garlic clove, crushed and chopped
1 tbspn olive oil
splash of white wine
1 tspn each Old bay and dill weed
salt and pepper to taste
assorted crackers and french bagette
Preparation
Heat frying pan on med.-high heat and add olive oil in a circle. Add your chopped garlic and bay scallops.Add white wine and Old bay. Lightly saute. Remove from heat. Chop your artichokes, place in a bowl and add dill weed. Now put the mayo and cheese in and mix with a spoon. Add your scallops and mix.Spray a pie dish with cooking spray for easy clean up. Put the mixture in the pan, sprinkle with a little more cheese. Bake for 25-30 minutes untill it bubbles and is brown on top. Let rest for 10-15 minutes and serve with crackers or a nice french bagette.
