Best Scallops On Toast Recipes

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

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.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

SCALLOPS ON TOAST

Steps:

• Mince shallots, and saute in butter in hot heavy skillet.
• Toast the bread.
• When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
• Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
• When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
• Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.

SCALLOP TOAST

Steps:

• Place the rice in a grinder and process to the texture of a meal. Heat 1/4 cup of the oil in a skillet over medium low heat and whisk in the ground rice.
• Cook, stirring, until mixture has slightly darkened, about 2 minutes. Remove from heat and let cool 3 minutes. Whisk the egg yolks. Add them to the rice mixture and whisk until thickened, 1 to 2 minutes.
• Cut half the scallops into 1/2-inch dice. In a food processor, make a paste of the remaining scallops, a tablespoon of the oil, the fish sauce and juniper berries. Beat the egg whites until they form soft peaks, about 2 minutes.
• Add the diced scallops and the scallop paste to the rice-egg mixture and stir well. Transfer to a bowl and add the egg whites. Stir thoroughly.
• Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Place 1/4 cup of the mixture into the skillet and flatten to make a 2-inch round. Make 2 more rounds and sprinkle the top of each with 1/4 teaspoon poppy seeds. Fry for 3 minutes, then turn and cook 3 minutes more. Drain on paper towels. Repeat with the remaining oil and rice-egg mixture and serve with the lemon wedges.