Seared Scallop Crostini

By Dixie Elliott

Seared Scallop Crostini

Serves 4

2 large cleaned scallops

8 slices ciabatta bread

¼ cup olive oil

8 thin slices prosciutto, finely diced

2 avocados, halved, stone removed

1 lemon, juiced

micro herbs, to serve

lemon wedges, to serve, optional

1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Line a large plate with paper towel. Place scallops onto plate. Cover with paper towel and gently press to dry scallops.

2 The dried scallops will brown more successfully. Place bread onto tray. Brush both sides with olive oil, reserving 2 tsp for cooking scallops. Bake bread for 15-20 minutes or until crisp, dry and lightly golden.

3 Heat 1 tsp oil in a non-stick frying pan over medium heat. When hot add prosciutto and cook for 4 minutes or until crisp. Transfer to a plate lined with paper towel. Add half the scallops to the pan, adding more oil if required, and cook for 1 minute or until seared and golden. Turn over and cook for 30 seconds or until seared. Transfer to a plate. Cover to keep warm. Cook remaining scallops.

4 Place toast on a flat surface. Mash avocado and 2 tbsp lemon juice in a bowl. Season with salt and pepper. Spread avocado mash on toast. Top with scallops, prosciutto and micro herbs. Serve with lemon wedges, if desired.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.