Bruschetta with Peppered Scallops
Crostini con Cape Sante Piccanti
By Biba Caggiano, author of From Biba's Italian Kitchen
Photo by Regina Orlando.
Makes 4 bruschetta
Crusty Italian bread, such as Pane Pugliese, cut into four ½-inch thick slices
1/4 to 1/3 cup extra virgin olive oil
1/2 lb. sea scallops, cut into 1-inch pieces
1/2 lb. small cherry tomatoes, halved
1 garlic clove, minced
1 to 2 tbsp. small capers, drained, rinsed and pat dry
Salt and hot pepper flakes to taste
1 tbsp. flat leaf parsley, chopped
Brush the bread slices lightly with oil and place on a hot grill under the broiler or in a 400 degree preheated oven until golden on both sides. Set aside until ready to use.
Heat the oil in a large skillet over high heat. When the oil is very hot, add the scallops and stir until they have a golden color, 2 to 3 minutes. With a slotted spoon transfer scallops to a bowl.
Put the skillet back on high heat and add a little more oil if needed. Add the cherry tomatoes, garlic and capers, season lightly with salt and hot pepper flakes and stir for 2 to 3 minutes or until the tomatoes begin to shrivel. Add the tomato mixture and the parsley to the bowl with the scallops and stir until well combined.
Top each slice of bread with some of the scallop-tomato mixture and serve with a nice glass of white wine.