Scallops on crostini

Name: Scallops on crostini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium-sized tomatoes; 1/2 bunch flat leaf parsley; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt and pepper; 1 (approx. 30 g) small piece of pecorino cheese; 4 discs (approx. 80 g) Ciabatta; 8 Scallops (without shell; a good 250 g); 1 TABLESPOON clarified butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 medium-sized tomatoes
1/2 bunch flat leaf parsley
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt and pepper
1 (approx. 30 g) small piece of pecorino cheese
4 discs (approx. 80 g) Ciabatta
8 Scallops (without shell; a good 250 g)
1 TABLESPOON clarified butter

Directions

1
Wash, quarter and seed the tomatoes. Finely dice the flesh. Wash parsley and put 1-2 stems aside. Chop the rest, mix with tomatoes and 1 tablespoon of oil. Season to taste. Grate cheese.
2
Fry the ciabatta in 2 tablespoons of hot oil from each side until golden brown. Take out the ciabatta.
3
Wash the mussels, dab dry. Fry them in hot clarified butter for 1-2 minutes on each side until golden brown, also frying the edge briefly. Season with salt and pepper.
4
Spread the tomato mixture on the slices of bread. Place 2 scallops on each slice. Sprinkle with cheese as desired and bake briefly under the preheated grill. Arrange the breads and garnish with the rest of the parsley.