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Scallops on toast

25 min • 2 to 4 servings •
David

25 min •     2 to 4 servings•

David

Seared scallops on toasted bread topped with chopped red peppers and herbs, served on a white plate with oil and bread in the background.

I invited a good friend for dinner this weekend. Given her penchant for fish, I visited my local fish market and was instantly taken with the fresh scallops which were extraordinarily plump and succulent. I bought a dozen.

I didn’t want to make anything too fancy. This little treat worked perfectly. She suggested I wrote it up for GreatGrub. Accordingly, here it is.

Ready

  • A handful of scallops
  • French bread (or whatever you fancy)
  • Olive oil

    • For the salsa

  • 1 shallot (finely chopped)
  • A clutch of mint (chopped)
  • 1 or 2 limes (or lemons)
  • 2 red chillies (finely chopped)
  • Some olive oil

    • Set

  • Grill or skillet (preferably a ridged one)
  • Bowl

    • Go!

  • Prepare the salsa by combining the shallots, chillies and mint. Squeeze over the lime juice and add a good glug of olive oil until it looks and tastes good.
  • Brush the scallops with olive oil and season with a some fine sea salt.
  • Slice the French bread at an angle and not too thick. Drizzle with olive oil and either grill or toast in an oven.
  • Sear the scallops for no more than a minute or two each side.
  • Layer the scallops on a slice of bread and drizzle the salsa over the top.

    • Recommendations

    I served this on a bed of watercress salad with a simple lemon and olive oil dressing.
    I imagine a dollop of sour cream on the scallops might also work well.

    scallops

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