Prep 30 mins
Cook 10 mins
Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.
- 8 large sea scallops (about one pound)
- 1 tablespoon Dijon mustard (I use whole grain, Maille brand)
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1⁄2 teaspoon black pepper, course ground
- 1 pint grape tomatoes, quartered
- 1⁄2 cup chopped basil
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon hot pepper flakes
- 1 teaspoon olive oil (I use chili flavored oil)
- 1 tablespoon capers
- 1⁄3-1⁄2 loaf French baguette, cut on the bias into 1/2 to one inch thick slices (you will need 8 slices)
- olive oil
- Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
- Combine scallop ingredients and marinate for about 15-30 minutes.
- Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
- Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
- Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Loved the bruschetta! and I am not a person who likes capers but wanted to stay true to recipe. Scallops or just about any seafood is a favorite in our house. Very good and tender. I did add more lemon after cooking (personal preference) with cut wedges on the side. Family liked this very much. We ate this with a side salad and the bruschetta was on home made italian toasted bread. Good Luck in rsc 10
This is a great idea! This was simple, flavorful and visually appealling. The only thing I would do differently is not use sea scallops, I would use the smaller bay scallops, or I would chop the sea scallops into smaller pieces. With a whole scallop on top of the bread it was a little difficult to eat, as it was a big bite to bite into the bread and scallop without the scallop falling off the bread. I might also chop the tomatoes into a little smaller pieces as well, again, for ease of eating. They wanted to roll off my bread too easily and I think the smaller pieces would have better "staying power". Great entry for the contest!
I wasn't wild about the marinade as I didn't discern a lot of added flavor, but I did enjoy the bruschetta, which was filled with flavor. I didn't use the chili oil though as the hot pepper provided more than enough spice for me.