Best Grilled Scallops Topped With Bruschetta On Toast Recipes

GRILLED BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

BRUSCHETTA FROM THE GRILL

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.

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.

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.

LEMON PEPPER GRILLED SCALLOPS

Steps:

• Preheat grill to high. Blend the BBQ sauce with the lemon juice and dill. Reserve.
• Toss the pepper with the lemon zest.
• Pat the scallops dry with paper towels. Remove and discard the knob shaped muscle on the side of each scallop. Brush each scallop with butter and sprinkle evenly with salt. Place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs.
• Brush each scallop all over with the reserved BBQ sauce mixture. Sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

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.

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.