Scallops, or shrimp, monkfish, or cockles
Cook: 7 mins
Makes: 12 mins
Ingredients for Scallop and pesto crostini
12 slices Italian bread, such as ciabatta,
about 3⁄4in (2cm) thick
1⁄2 garlic clove
3 tbsp olive oil
6 scallops, roe removed
1 tbsp lemon juice
salt and freshly ground black pepper
2 tbsp bottled pesto
2 tbsp tomato purée
12 basil leaves, to garnish
First go preheat the broiler, have the bread toasted until you see both side turn golden.
Rub the garlic in one side, then brush oil in the same side you rubbed the garlic, and set aside of each bread.
Have the remaining oil heated to medium heat, place scallops, sprinkle with lemon juice, fry each side of the bread for about 2minutes until they get tender.
Spread pesto on half of the crostini, and tomato purée on another half.
Separate each scallop into to equal pieces, place 1 half on each crostini, grind pepper over them, and place basil leaf on each crostini as garnish.
Note: The crostini bases can be made 2 hours ahead. Once the Scallop and pesto crostini are done, serve at once.