← Back to Search Results
Scallop and Pesto Crostini

Photo by:
Comments: 0
 

Recipe

These stylish canapès can also be served as a simple appetizer. Good with a dry white wine.

Yield: Makes 12 crostini
Prep time: 10 Mins
Cooking time: 7 Mins

Ingredients

  • 12 slices Italian bread, such as ciabatta, about ¾ in (2cm) thick
  • ½ garlic clove
  • 3 tbsp olive oil
  • 6 sea scallops
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper
  • 2 tbsp store-bought pesto
  • 2 tbsp sun-dried tomato paste
  • 12 fresh basil leaves, to garnish

Directions

1. Preheat the broiler and position the broiler rack about 6in (15cm) from the source of heat. Broil the bread slices in the broiler until toasted golden on both sides. Rub one side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.

2. Heat the remaining oil in a large frying pan over medium heat. Add the scallops, sprinkle with the lemon juice, and salt and pepper to taste. Cook for 2 minutes on each side, or until cooked through and tender; keep hot.

3. Spread one half of each toasted bread slice with pesto and the other half with tomato paste.

4. Cut each scallop in half horizontally and put 1 scallop half on top of each crostini. Grind black pepper over the top. Serve hot, garnished with basil leaves.

Notes

Prepare ahead: Step 1 can be done in advance.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

132kcal (7%)
217mg (9%)
16g
1g
6g (9%)
0g
1g (5%)
3g
1g
3mg (1%)
1g
4g
13mg
72mg
3mcg RAE (0%)
1mg (2%)
27mg (3%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-explorations Baked Explorations
by Matt Lewis
flavor Flavor
by Rocco DiSpirito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?