A recipe for scallops marinated in olive oil, lemon and tomatoes, served with crostini.
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
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.