Scallops En Brochette

Recipe Ingredients

1		French baguette
2 teaspoons	10ml	Olive oil
2		Garlic - halved
1 teaspoon	5ml	Olive oil
1/2 lb	227g / 8oz	Sea scallops with liquor - -(about 12 scallops)
1/4 teaspoon	1.3ml	Cracked black pepper
1		Lemon - juiced
2		Shallots - minced
2		Garlic cloves - minced
1		Tomato - - peeled, seeded and (large) c
1/2 cup	73g / 2.6oz	Fresh oregano - chopped
1/8 teaspoon	0.6ml	Cayenne - or to taste

Recipe Instructions

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.

Brush remaining olive oil over the bottom of a heavy skillet. Saute the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice.

Heat until the scallops begin to look opaque.

Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender.

Remove scallops from pan, placing one atop each round of toast.

Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.

Source:
Margaret and G. Franco Romagnoli

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