Artichoke and crab are probably some of the first hot dips I have ever eaten. They both became quite popular in the 1980’s being served in restaurants and cafes, but mostly at my parents parties and gatherings of friends and family. Both dips have very similar ingredients, except one is vegetarian of course, but I thought it would be fun to change it up and allow some jumbo scallops into the party and create some new flavors to dip into this weekend.
Scallops come in three different varieties, but for us on the west coast – sea and bay scallops are what we can find in our markets. For this recipe, jumbo sea scallops are what you need. These plump and juicy bivalves – have two outer shells – and retain moisture because of their size. When cooking these jumbo scallops, it only takes a couple of minutes to achieve a little caramelization on the outside, locking in the sea-like taste.
This dip is mixed in a bowl, along with some creamiest of cheeses and poured into a ceramic dish to hit the oven heat, turning itself into the gooey-ist of appetizers. I think my seedy crackers are the perfect vehicle to enjoy with this dip, but toasted French bread, veggie sticks and pita chips work nicely too.
3 jumbo sea scallops
8 ounces light cream cheese, room temperature
2 cups shredded Gruyere cheese, divided
1/2 cup Greek yogurt
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon hot sauce, any variety
pinch of salt & pepper
1. Preheat oven to 350 degrees. In a saute pan over high heat, add 2 teaspoons olive oil. After 2 minutes add scallops and sear for 2 minutes. Flip over and cook for 30 seconds, remove from pan and let cool.
2. Dice scallops into pieces and add to a bowl, along with cream cheese, 1 1/2 cups Gruyere, Worcestershire, onion powder and hot sauce, stir to combine. Add salt and pepper and stir.
3. Pour into an oiled baking dish and top with remaining cheese. Bake in oven for 20-30 minutes or until lightly golden around the edges.
4. Remove and serve with your favorite crackers or chips. Enjoy!