Crostini With Spicy Scallops
Recipe: Appetizer : Crostini With Spicy Scallops - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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.
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.
"Where is the onion and garlic in the recipe?" - northwoodcav
"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. ..." - shelly white
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy