This bruschetta recipe is very simple to do and perfect for a spring evening dinner. 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 or main course, with two slices of bread per person (I would add a salad), or as an aperitif with smaller slices of bread.
Photo credit: © Eatwell101.com Ingredients list for the Sea Scallops Bruschetta
Serves 4
- 10 oz (300 g) of shelled Saint Jacques scallops (2 nuts per person)
- 4 slices of 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
- Salt
Directions
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 the pan and cut them in half following the thickness direction. Spread them on the onion compote. Sprinkle curry powder and salt.
6. Spread slices of radish and a 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 Côteaux du Languedoc.
What do you think about this Bruschetta recipe with Sea Scallop and Cheese?
Inspiration by Dominique
Photo credit: © Eatwell101.com
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Sea Scallops Bruschetta Recipe
This bruschetta recipe is very simple to make and perfect for a busy evening dinner.
Ingredients
- 10 oz (300 g) of shelled Saint Jacques scallops (2 nuts per person)
- 4 slices of 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
- Salt
Instructions
- Peel the red onions.
- 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.
- Toast the slices of country bread. Spread cream cheese on each slice. Then spread the red onion compote on.
- In a pan, pour olive oil and sear the St Jacques nuts over high heat, about 2 minutes on each side.
- Remove them from the pan and cut them in half following the thickness direction. Spread them on the onion compote. Sprinkle curry powder and salt.
- Spread slices of radish and a few cilantro leaves on top.
- Serve as a starter (with a salad), brunch, or as an aperitif by using smaller bread portions.
Nutrition
Nutrition information for this recipe.
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