Grilled Scallops Topped With Bruschetta on Toast
photo by Vicki in CT
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
-
Scallops
- 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
-
Bruschetta
- 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
-
Baguette
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>