Scallop and Pesto Crostini

These stylish canapes can also be served as a simple appetizer.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Scallop and Pesto Crostini

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    Ingredients

    12 slices Italian bread, such as ciabatta, about 3/4 in (2 cm) thick salt and freshly ground black pepper
    1/2 garlic clove 2 tbsp store-bought pesto
    3 tbsp olive oil 2 tbsp sun-dried tomato paste
    6 sea scallops 12 fresh basil leaves, to garnish
    1 tbsp fresh lemon juice

    directions

    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Preheat the broiler and position the broiler rack about 6in (15cm) from the source of heat. Broil the bread slices in the broiler until toasted golden on both sides. Rub one side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.

    • 2

      Heat the remaining oil in a large frying pan over medium heat. Add the scallops, sprinkle with the lemon juice, and salt and pepper to taste. Cook for 2 minutes on each side, or until cooked through and tender; keep hot.

    • 3

      Spread one half of each toasted bread slice with pesto and the other half with tomato paste.

    • 4

      Cut each scallop in half horizontally and put 1 scallop half on top of each crostini. Grind black pepper over the top. Serve hot, garnished with basil leaves.

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