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 Snacks
Rated 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

Ingredients

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

Directions

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.

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.






Latest Reviews

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn

"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie

"If sweet little baby Jesus floated down from a cloud and handed you a bowl of soup, this would be it. This soup was so good that I created a username just to review and comment on it. I made the soup exactly as written. Even after adding the cream cheese I was still skeptical that it would come ... " - learningtogether

"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat." - cathy

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

Happy cooking...