Scallops En Brochette

Seared sea scallops perched on garlic-rubbed baguette toasts, spooned with a quick tomato and oregano pan sauce. This is the kind of appetizer that looks like it came from a bistro but takes about 15 minutes start to finish.

The toast rounds get grilled or broiled first, then rubbed with a cut garlic clove while still warm. That warm bread draws the garlic oils right into the surface, giving each piece a fragrant base for the scallops to sit on.

The scallops cook in the same pan as the shallots and garlic, with their own liquor and lemon juice providing the base of the sauce. Once the scallops turn opaque and white, they come out. The chopped tomato, oregano, and cayenne simmer briefly in the remaining liquid, which reduces into a concentrated, slightly spicy drizzle.

Pro Tips

• Pat the scallops dry before they hit the pan. Wet scallops steam instead of searing, and you won’t get any caramelization.
• Don’t overcook the scallops. They go from tender to rubbery in a matter of seconds. Pull them as soon as they turn opaque.
• Reduce the sauce for 2-3 minutes after removing the scallops. This concentrates the flavor and gives you a thicker, more spoonable consistency.
• Use fresh oregano, not dried. A half cup of fresh oregano gives a bright, herbaceous flavor that dried can’t replicate in this quick-cook application.

Variations

• Add a splash of dry white wine to the pan with the scallop liquor for more depth.
• Use large shrimp instead of scallops for a different seafood bruschetta.
• Finish with a drizzle of high-quality extra virgin olive oil and flaky sea salt.