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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (362g) Recipe makes 1 servings The following items or measurements are not included below: 4 capers |
||
| Calories 416 | ||
| Calories from Fat 168 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 754mg | 31% | |
| Potassium 579mg | 16% | |
| Total Carbohydrate 42.6g | 14% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 5.4g | ||
| Protein 20.5g | 40% | |
Scallop Bruschetta
By: Chef floWer
Jul 30, 2007
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.
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.
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- Course > Lunch/Snacks
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Vicki in CT
On Jul 1, 2008
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.
From: Andi of Longmeadow Farm
On Aug 31, 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!
From: Chef1MOM
On Oct 9, 2007
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.
From: ~Nimz~
On Sep 7, 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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