This bruschetta recipe is very simple to do and perfect for a spring evening diner. St Jacques sea scallops are laid on a toasted slice of country bread with their red onion compote. You can serve these bruschetta as a starter, main course, counting two bread slices per person (I would add a salad), or even as an aperitif by only using smaller slices of bread.
Ingredients list for the Bruschetta
- 10 oz (300 g) of shelled Saint Jacques scallops (2 nuts per person)
- 4 slices country bread
- 2 tbsp (30 g) salted butter
- Cream cheese (Philadelphia)
- 8 radishes
- 10 oz (300 g) red onion
- Cilantro (or parsley)
- 2 teaspoons curry powder
- 1 tablespoon cider vinegar (or raspberry vinegar)
- 1 tablespoon olive oil
Bruschetta Preparation instruction:
1. Peel the red onions.
2. Prepare sauce: chop the onions and let them sweat in a pan with butter until golden and melt (on low heat about fifteen minutes). Add vinegar and deglaze a few minutes. Add salt if necessary and set aside. This sauce can be prepared in advance.
3. Toast the slices of country bread. Spread cream cheese on each slice. Then spread the red onion compote on.
4. In a pan, pour olive oil and sear the St Jacques nuts over high heat, about 2 minutes on each side.
5. Remove them from pan and cut them in half following the thickness direction. Spread them on onion compote. Sprinkle curry powder and salt.
6. Spread slices of radish and few cilantro leaves on top.
7. Serve as a starter (with a salad), brunch or as an aperitif by using smaller bread portions.
Wine pairing: I encourage you to serve these bruschettas with a white Coteaux du Languedoc.
What do you think about this Bruschetta recipe with Sea Scallop and Cheese?
Inspiration by Dominique
Read also: Raspberry sorbet recipe