Recipe Detail

Bay Scallop Quesadillas

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Number of Servings:


  1. 1 tablespoons - olive oil
  2. 1 pounds - bay scallops (about 2 cups)
  3. 4 ounces - cream cheese softened
  4. 1 tablespoons - southwest seasoning
  5. 8 - flour tortillas (6-inch diameter)
  6. 1 cans - 8 oz. crushed pineapple drained
  7. 4 ounces - shredded Mexican cheese blend (1 cup)
  8. 1/4 cups - chopped fresh cilantro
  9. 1/2 cups - thinly sliced green onion


In a large skillet, heat oil over medium-high heat for 1 minute or until hot. Add scallops; cook and stir 2 to 3 minutes or until opaque. Using a slotted spoon, transfer scallops to a platter and set aside.

In a small bowl, combine cream cheese and seasoning. Spread on 4 tortillas evenly. Layer scallops, pineapple, Mexican cheese, cilantro and green onion evenly on each tortilla. Top with another tortilla; press down gently.

Clean skillet; lightly coat with nonstick cooking spray. Place quesadillas in skillet. Cook over medium-high heat for 2 to 3 minutes per side or until golden brown and cheese melts.

Cut each quesadilla into quarters and serve.


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