This is one of my favourite summer 'recipes'. It is quick, easy, and fresh - to me this is the hallmark of a great summer recipe.
I wrote recipe in quotations because it isn't really a recipe, more of a technique. I believe that the original recipe was in a Williams Sonoma cook book but I can't seem to find it any longer. Suffice to say that it is a dish I have made often and each time it likely tastes a bit different!
I have never made guacamole, it is a challenge to find ripe avocados here in Ontario when you want them. Ready made guacamole is easy to find so it seems silly not to use it on a hot summer's day when I really don't feel like cooking!
- Slice a baguette into 1/2 inch slices. Lightly brush the bread with olive oil. Place on a hot grill until toasted. Turn. When the second side is toasted remove from the grill.
- Brush some large sea scallops with olive oil and sprinkle with sea salt and freshly ground pepper. Place on grill and grill until the centre begins to turn opaque. Turn. Remove from grill when cooked through.
- Thinly slice a Roma tomato crosswise. Sprinkle with salt and pepper.
- To prepare the bruschetta: spread a baguette slice with guacamole. Cover with two slices of tomato. If the scallops are large (i.e. more than 1 inch in thickness) cut in half. Place a thin slice of grilled scallop on the tomato.
- Serve immediately.
Your friends and family will love this combination of flavours - I'll admit that I wasn't sure myself but I was a quick convert!
Happy grilling!
Yummy!
My favorite flavors all mixed in to one bite.
Posted by: sandi @ the whistlestop cafe | June 25, 2007 at 01:42 PM
This sounds like a fantastic way to enjoy scallops!
One to try should summer ever deign to return to these shores...
Posted by: Robert | June 25, 2007 at 03:30 PM
Robert - you jinxed yourself by blogging about summer and summer weather!
Sandi - I'll think of you as I indulge in my orgy of seafood next week in Maine! LOL
Posted by: Jerry | June 25, 2007 at 08:14 PM