Total Time
Prep 5 mins
Cook 9 mins

Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.

Ingredients Nutrition


  1. Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
  2. Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
  3. Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
  4. Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
  5. Place 2 grilled/cooked scallops on top each Bruschetta.
  6. Garnish with capers.
  7. Enjoy for lunch, entree or snack.


Most Helpful

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!

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.

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.

Chef1MOM-Connie October 09, 2007

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