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
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.
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.
To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.