Ingredients
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8 large sea scallops (about one pound)
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1 tablespoon Dijon mustard (I use whole grain, Maille brand)
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2 teaspoons fresh lemon juice
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1 tablespoon olive oil
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1/2 teaspoon black pepper, course ground
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1 pint grape tomatoes, quartered
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1/2 cup chopped basil
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1/2 teaspoon minced garlic
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1/2 teaspoon hot pepper flakes
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1 teaspoon olive oil (I use chili flavored oil)
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1 tablespoon capers
Instructions
- Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
- Combine scallop ingredients and marinate for about 15-30 minutes.
- Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
- Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
- Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.