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Scallop Selles-sur-Cher Crostini

Scallop Selles-sur-Cher Crostini

Amy Sherman
Selles-sur-Cher's gentle flavors complement the delicacy of scallops, dill, and just a touch of garlic. These crusty crostini with tender seafood and melted cheese make for a wonderful appetizer; try it with a sauvignon blanc or cava.


  • 1 tablespoon unsalted butter
  • ¼ pound scallops diced (preferably dry packed)
  • 1 clove garlic minced
  • 1 tablespoon fresh dill minced
  • ½ Selles-sur-Cher wheel crumbled, about 2½ 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.

Amy Sherman

Amy Sherman is a San Francisco–based cookbook author, food writer, and recipe developer. She launched her blog, Cooking with Amy, in June of 2003, and not long after it was chosen one of the top five food blogs by Forbes and singled out by The Guardian as a top food blog. Over 4 million visits later, Amy continues to offer original recipes, reviews, commentary, news, and culinary travel information.

Goat Cheeses of France

Goat Cheeses of France is the official US campaign for spreading the word on the over 3,000 goat cheese producers and about 60 dairy companies responsible for the exceptional quality, shapes, textures, and tastes of the Original Chèvre.

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