Crostini With Spicy Scallops

• 1 lb Bay scallops
• 4 tb Olive Oil
• 2 Garlic Cloves, chopped
• 1 t Red pepper flakes
• 2 tb Parsley, chopped
• 1 c Dry white wine
• 1 c Tomatoes, peeled and seeded
• 2 tb Bread crumbs - Italian bread

  Heat oil in large skillet. Add garlic, red pepper, and 1 Tbsp. of the parsley. Saute for about 1 minute. Add the scallops and cook for 1 to 2 minutes. Add 1/2 cup of the wine. Cook until the wine has evaporated, remove the scallops to finish and reduce the sauce. Add the remaining wine with the tomatoes and the bread crumbs. Cook over medium high heat until the sauce has a medium-thick consistency, about 3 to 4 minutes. Return the scallops to the skillet, add the remaining parsley and cook for about 1 minute or until the scallops are coated well with the tomato sauce and hot. Serve over slices of bread.

  John's Notes:
  The dish was served over toasted baguette slices. The slices were placed on the plate in a "V" shape, overlapping at the base of the "V". The scallops and sauce were plated on the opposite end, covering 1/2 of the six or seven-inch slice of toasted bread. To peel and seed the tomato he recommended scoring the bottom of the tomato in an "X" and baking at 350 for 15 minutes. He said the skin would come right off and it would be easy to remove the seeds. For bread crumb ingredient he recommended foccacia bread. To toast the baguette slices brush with olive oil and place on the grill. The dish could even be served cold. Everyone agreed that this was a fantastic appetizer with subtle hints of wine sauce and garlic. For someone like me it wasn't all that spicy. I would double or triple the red pepper.