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Tomato Bruschetta with Grilled Scallops
Tomato Bruschetta with Grilled Scallops

Tomato Bruschetta with Grilled Scallops

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 (1-inch) cherry tomatoes, diced
1/4 cup minced red onion
2 tsp lemon juice
1/8 tsp salt & pepper
1/4 tsp oregano or dried thyme
8 slices French bread or baguette
1/4 cup olive oil, divided
3 Tbsp grated parmesan cheese
1 clove garlic, mashed
1 Tbsp butter
1/2 lb sea scallops (seasoned with salt, pepper and ground cumin)
Garnish: 1 Tbsp. capers or 1/4 cup chopped parsley
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Let's Make It
1
Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
2
Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
3
To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.
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