Crostini With Spicy Scallops

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.

©
Published:




Latest Reviews

"Such a great recipe! It's wonderful just as written. I read reviews after I had made the soup and learned a lot of great additions or alternate techniques to complement this recipe. Will definetly make this one again... and again... and again! For novice cooks-do not cut your potatoes ahead of ... " - lilmack79

"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

"Where is the onion and garlic in the recipe?" - northwoodcav

"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz

Happy cooking...