You want to serve your guests something that's unusual and different from the ordinary vegetable platters and dips, but you also don't want to spend hours in the kitchen either.
This year, why not try some of the ideas listed below? They make an elegant presentation for a holiday party, yet they don't require undue amounts of time or effort. I hope you'll give them a try.
Thai-Spiced Scallops
This appetizer is quick to put together and fast to cook.
1 lb. fresh or frozen sea scallops
2/3 cup bottled sweet-and-sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Thai seasoning or five-spice powder
1/2 teaspoon minced garlic
Thaw the scallops, if they are frozen. Meanwhile, for the dipping sauce, combine the sweet-and-sour sauce, basil, Thai seasoning or five-spice powder, and garlic in a small bowl. Transfer about 1/4 cup of the sauce to another bowl to use for basting. Reserve the remaining sauce until ready to serve.
Rinse the scallops; pat them dry with paper towels. Halve any large scallops, if necessary. Thread the scallops on four 8- to 10-inch skewers. Grill kabobs on the rack of stovetop grill pan (or on an outdoor grill directly over medium heat) for 5 to 8 minutes or until the scallops are opaque. While cooking, turn and brush the scallops once or twice with the basting sauce. Serve the cooked scallops with the reserved sauce. Makes 8 servings.
Polenta Pizzas
For a Mexican twist, substitute refried beans, cheese, and salsa for the Italian toppings.
1 16-ounce tube of refrigerated cooked polenta or herbed polenta
3 tablespoons pizza sauce
2 tablespoons pesto
Pine nuts, chopped walnuts or pecans, or slivered almonds
Shredded or crumbled cheeses, such as mozzarella, queso fresco, feta, Parmesan, Asiago, Monterey Jack with jalapenõs, or blue cheese
Sliced olives
Fresh basil or cilantro (optional)
Preheat oven to 350 degrees Fahrenheit. Line a 15x10x1-inch baking pan with aluminum foil; lightly grease the pan with a nonstick cooking spray. Set the pan aside. Cut the polenta into 3/8-inch-thick slices using a long, thin, sharp knife. Place the polenta slices in the prepared pan.
Spread half of the polenta slices with about 1 1/2 teaspoons of the pizza sauce; spread the remaining slices with about 1 teaspoon of pesto. Sprinkle with the desired cheese, nuts, and olives. Bake 8 to 10 minutes or until the toppings are heated through. Let stand 1 minute before removing from the pan. Garnish each pizza with a little basil or cilantro, if desired. Makes 12.
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