Scallop Bruschetta

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.

• Ready In: 14 mins
• Serves: 1

Ingredients

• 4  cherry tomatoes, diced
• 2  tablespoons red onions, finely diced
• 2  tablespoons parmesan cheese, grated
• 2  teaspoons lemon juice
• 1  pinch salt
• 1  pinch ground oregano
•  olive oil flavored cooking spray
• 4  scallops
• 2  slices  white bread, thickly sliced
• 1⁄2 garlic
• 3  teaspoons olive oil
• 4  capers, diced

Directions

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.