Scallops En Brochette
Yield
12 piecesPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
|
*
|
| 2 | teaspoons |
olive oil
|
|
| 2 | cloves |
garlic
halved |
|
| 1 | teaspoon |
olive oil
|
|
| ½ | pound |
sea scallops
with liquor |
|
| ¼ | teaspoon |
black pepper
cracked |
|
| 1 | each |
lemon
juiced |
|
| 2 | each |
shallots
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
tomatoes
peeled, seeded, chopped |
|
| ½ | cup |
oregano
fresh, chopped |
*
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
|
*
|
| 1E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
halved |
|
| 5 | ml |
olive oil
|
|
| 226.8 | g |
sea scallops
with liquor |
|
| 1.3 | ml |
black pepper
cracked |
|
| 1 | each |
lemon
juiced |
|
| 2 | each |
shallots
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
tomatoes
peeled, seeded, chopped |
|
| 118 | ml |
oregano
fresh, chopped |
*
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
Directions
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.
Sauté 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.
