Scallop Bruschetta Food

PASTA ROSA WITH SCALLOPS

Steps:

• Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1-2 minutes or until garlic is lightly browned. Cook and drain pasta following package instructions. Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften. Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.

SEAFOOD BRUSCHETTA

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.

CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS

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.

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.

SCALLOP APPETIZERS

Steps:

• Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
• Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.

SCALLOP BRUSCHETTA

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.

TOMATO BRUSCHETTA WITH GRILLED SCALLOPS

Steps:

• Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
• Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
• To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.

SCALLOP AND AVACADO BRUSCETTA

Steps:

• Preheat the barbecue at medium high.In a bowl, mix 1 Tbsp. (15 ml) of oil, 2 tsp. (10 ml) of lime juice and the coriander. Add the scallops and coat them well. Strain the scallops and put them on the oiled grill of the barbecue. Cook 3 minutes or until they are slightly firm and opaque. Turn once while cooking. Set aside.Brush remaining oil on the slices of bread. Put them on the oiled barbecue grill cook for about 5 minutes or until the bread is crusty and golden. Turn once while cooking.In a bowl, using a fork, mix the avacado, the rest of the lime juice, salt and pepper while mashing the avacado to obtain a chunky, thick purée. Spread the avocado preparation on the slices of grilled bread. Cover the slices with tomatoes and scallops. Serve immediately.

SCALLOP AND PROSCIUTTO BITES

Steps:

• Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
• Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.