Best Scallop Bruschetta Recipes

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CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS



Caribbean Bruschetta with Shrimp and Scallops image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 pieces bruschetta

Number Of Ingredients 17

2 ounces extra-virgin olive oil
12 pieces thinly sliced French bread
9 tomatoes, seeded and diced
3 limes, juiced
2 tablespoons balsamic vinegar
1/2 tablespoon sugar
1/2 Spanish onion, sliced
1/2 radicchio, thinly sliced
1/2 ounce assorted mushrooms (button and shiitake)
Salt and freshly ground black pepper
2 cloves garlic, minced
6 slices bacon, chopped and cooked
1/2 cup freshly chopped cilantro leaves
6 large shrimp
6 large scallops
Crushed red pepper flakes, to taste
2 tablespoons freshly sliced green onion

Steps:

  • Preheat oven to 400 degrees F.
  • Drizzle olive oil over bread and toast lightly in the oven.
  • In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
  • In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
  • Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
  • Preheat grill to high.
  • Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
  • Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.

SCALLOP BRUSCHETTA



Scallop Bruschetta image

Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 12

4 cherry tomatoes, diced
2 tablespoons red onions, finely diced
2 tablespoons parmesan cheese, grated
2 teaspoons lemon juice
1 pinch salt
1 pinch ground oregano
olive oil flavored cooking spray
4 scallops
2 slices white bread, thickly sliced
1/2 garlic
3 teaspoons olive oil
4 capers, diced

Steps:

  • Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
  • Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
  • Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
  • Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
  • Place 2 grilled/cooked scallops on top each Bruschetta.
  • Garnish with capers.
  • Enjoy for lunch, entree or snack.

Nutrition Facts : Calories 416.2, Fat 18.8, SaturatedFat 4.1, Cholesterol 28.6, Sodium 754.5, Carbohydrate 42.6, Fiber 3, Sugar 5.4, Protein 20.5

SEAFOOD BRUSCHETTA



Seafood Bruschetta image

Provided by Harmony Marceau

Time 1h2m

Yield 6 servings

Number Of Ingredients 11

Olive oil, as needed
2 garlic cloves, minced
12 large shrimp, peeled, deveined and diced
6 bay scallops, rinsed and quartered
2 calamari, cleaned and cut into rings
4 ripe tomatoes, seeded and diced
1 red onion, finely chopped
1 Hass avocado, diced
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty country bread, sliced 1-inch thick

Steps:

  • Preheat broiler or outdoor grill.
  • In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
  • In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
  • Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST



Grilled Scallops Topped With Bruschetta on Toast image

Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.

Provided by Vicki in CT

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

8 large sea scallops (about one pound)
1 tablespoon Dijon mustard (I use whole grain, Maille brand)
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper, course ground
1 pint grape tomatoes, quartered
1/2 cup chopped basil
1/2 teaspoon minced garlic
1/2 teaspoon hot pepper flakes
1 teaspoon olive oil (I use chili flavored oil)
1 tablespoon capers
1/3-1/2 loaf French baguette, cut on the bias into 1/2 to one inch thick slices (you will need 8 slices)
olive oil

Steps:

  • Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
  • Combine scallop ingredients and marinate for about 15-30 minutes.
  • Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
  • Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
  • Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6

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