30 min
A recipe for scallops marinated in olive oil, lemon and tomatoes, served with crostini.
All ingredients
12 whole raw scallops... 8 tablespoons of olive oil, Grand Cru France 2 teaspoons crushed tomato 1 teaspoon of tomato sablon 1/2 teaspoon spice mixture 1 lime salt flower ground black pepper mini olive oil crostini.
Open the shells with a knife, carefully peeling off the scallops. Reserve 4 empty shells and clean them. Prepare the marinade: mix the spice mixture, tomato sablon, olive oil and squeezed lemon in a bowl. Season with salt and pepper. Carefully slice the scallops into thin slices. Divide the tomato & lemon almond mixture among the 4 empty shells, cover gently with the scallop slices. Season with salt and pepper and coat with marinade. Let marinate for 5 minutes at room temperature and enjoy with mini-crostini in olive oil or toasted country bread.