Grilled Scallops Topped with Bruschetta on Toast
Elevate your appetizer game with these irresistible Grilled Scallops Topped with Bruschetta on Toast. Juicy, golden-brown scallops are seared to perfection and paired with a fresh, tangy tomato bruschetta featuring cherry tomatoes, fragrant basil, and a delicate hint of garlic and balsamic vinegar. Served atop buttery, charred slices of baguette, each bite offers a delightful crunch contrasted with the tender texture of the scallops. Finished with optional parmesan cheese for a savory flourish, this elegant dish is perfect for entertaining or as a sophisticated starter. Ready in just 30 minutes, it combines gourmet flavors with effortless preparation, making it a must-try for lovers of seafood and fresh Mediterranean flavors.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 pieces large sea scallops
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cherry tomatoes
- 0.25 cup fresh basil leaves
- 2 pieces garlic cloves
- 1 tablespoon balsamic vinegar
- 1 loaf baguette
- 2 tablespoons butter
- 0.25 cup parmesan cheese (optional)
Instructions
Pat the scallops dry with paper towels and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
In a small bowl, dice cherry tomatoes and finely chop basil leaves. Mince the garlic cloves and add them to the bowl.
Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the tomato mixture. Toss gently to combine, then set aside for flavors to meld.
Slice the baguette on a diagonal into 12 thin pieces. Spread a thin layer of butter on each slice.
Heat a grill pan over medium heat. Grill each baguette slice for 2-3 minutes per side, or until lightly charred and crisp. Remove from heat and set aside.
Wipe the grill pan clean and heat it over medium-high heat. Add 2 tablespoons of olive oil.
Place the scallops in the hot pan and cook for 2-3 minutes per side, or until they are golden brown on the outside and slightly translucent in the center. Remove from heat and set aside.
To assemble, place a grilled slice of baguette on a serving plate. Spoon a generous amount of the tomato bruschetta mixture on top.
Place one grilled scallop over the bruschetta and, if desired, sprinkle with grated parmesan cheese for added flavor.
Serve immediately and enjoy this elegant appetizer with friends and family.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
