Sautéed Scallops and Tomatoes on Garlic Toast

Sautéed Scallops and Tomatoes on Garlic Toast

Makes 12 rounds, or appetizers for 6
Any cocktail hour or dinner party (or Wednesday night, for that matter) will be instantly elevated with these hard-to-resist appetizers. Make the garlic toast before your guests arrive, to save time.
  • 1 French baguette
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 cloves garlic, halved
  • 1/2 pound sea scallops with liquor (about 12)
  • 1/4 teaspoon ground black pepper
  • 1 lemon, Juice of
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 large tomato, peeled, seeded and chopped
  • 1/2 cup fresh oregano, chopped
  • 1/2 teaspoon cayenne pepper
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Slice baguette into rounds, brush with 2 teaspoons oil, and grill or broil until bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.

Brush remaining oil over the bottom of a heavy skillet. Cook shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until scallops are white and tender.

Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.
Nutritional Info: 
Per Serving: Serving size: 2 rounds, 250 calories (25 from fat), 3g total fat, 20mg cholesterol, 400mg sodium, 38g carbohydrates, (2 g dietary fiber, 1g sugar), 15g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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