5 Reviews

Scrumptious! I made as directed, except I had huge fresh scallops, so I cut each into 6 pieces and topped the bruschetta with the pieces. What an amazing start to the meal - thanks for the great recipe!

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Jaudon March 28, 2010

Great summer dinner. Absolutely fabulous. I subbed basil for oregeno because I had some fresh in the garden, large garden tomatoes instead of cherry. I have to admit this is the kind of recipe I don't measure so it probably had extra garlic and basil. Used large sea scallops for a truly splendid dinner. Quick, easy, but elegant.

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Vicki in CT July 01, 2008

Chosen for Hidden Gems Tag This is a great recipe for guests or for Sunday at home to make you feel special. First it is so easy to put together and it tastes like a 5 star restaurant served it up. I am in my seafood stage for Zaar and this was made wit several other recipes for PAC. I had all inrediants on hand (even capers). I quadrupled the recipe as we had guests over and it still took me less than 30 minutes to do all of them. Served on top of crusty italian bread sliced 3//4 in. thick and toasted in my toaster oven. Made 1/2 with capers and 1/2 without. The flavors are tremendous! Thank you for a great do again recipe. This is in my seafood cookbook.

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Chef1MOM-Connie October 09, 2007

This was outstanding. Loved the flavors. With your permission, I used shrimp instead of the scallops because that was what I had. Doesn't matter, would have been just as good with the scallops. You did a good job with this one. Thanks.

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~Nimz~ September 07, 2007

Had beautiful fresh scallops from our local fish market, (Wegmans) and used these beauties to make this delicious and beyond extra special treat. This was so easy, it probably took less then the alloted 14 min cook time. I used my little "Magic Bullet so make the "chopped" tomato mixture part quickly, adding the parmesan cheese at the last minute just stirring that in with a fork. Scallops just skipped right into the pan and sizzled right up in no time flat. Had good caramelization too! The nice bread toasted was perfect with the garlic and then topped off the supremo scallops, tomato mixture and capers. Couldn't think of anything to change, this is a perfect recipe. Thanks Chef floWer! Loved it!

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Andi of Longmeadow Farm August 31, 2007
Scallop Bruschetta