SCALLOP PANZANELLA
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation. Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush the bread, tomatoes and scallops with oil; season with salt and pepper.
- Grill the scallops until brown on both sides and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Cook the bread until it's browned on both sides and the tomatoes until they're lightly charred.
- Chop the bread and tomatoes into large cubes and toss with the scallops. Drizzle with olive oil and lemon juice to taste; season with salt and pepper. Garnish with basil and serve immediately.
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