Sea Scallop Crostini with Tomato Coulis and Basil Puree

Monica at Sweet Bites Blog hosts a weekly Gutsy Cooks Club group that gets together to create from The Illustrated Kitchen Bible.

This weeks menu included Scallop Crostini with Pesto and Sun Dried Tomato. Sweet scallops and fresh basil pesto on toasted bread.  A winning combination as it stands but I rarely make a recipe exactly as written and this was no exception.  Inspired by the original, I made a fresh roasted tomato coulis and basil puree.

I swapped the heavier ciabatta for buttery and delicate puff pastry! A sweet and savory SUCCESS!

Tomatoes and Basil for the coulis and puree…

Tomatoes & Basil by Jeremy Keith

Tomato Coulis:

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.

Basil Puree:

1 1/2 cups basil leaves, washed and dried
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a blender and puree. Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance. Bring to room temperature before serving with crostini.

Fresh Scallops…

Scallops by Jeremy Keith

Scallop Crostini (original recipe) from the The Illustrated Kitchen Bible.


12 slices Italian bread, such as ciabatta, about ¾ in (2cm) thick
½ garlic clove
3 tbsp olive oil
6 sea scallops
1 tbsp fresh lemon juice
salt and freshly ground black pepper
2 tbsp pesto
2 tbsp sun-dried tomato paste
12 fresh basil leaves, to garnish

Prepare ahead

Step 1 can be done in advance.

1. Preheat the broiler and position the broiler rack about  6 inches (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 coulis.

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.

Linked to Gutsy Cooks Club, Grocery Challenge, Monday Mania, Home Maker Monday, Hearth and Soul, Tasty Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tuesdays at the Table, Beauty and Bedlam, Mess Hall to Bistro, Dr. Laura’s Tasty Tuesday, MIz Helen’s Country Cottage


12 responses to “Sea Scallop Crostini with Tomato Coulis and Basil Puree

  1. Oh my GOD Michelle… THESE sound so much better than the original recipe, I been sick since Friday, and I did not want to waste perfectly good scallops in my cold infested palate, so I put them on the “do later list”… but I’m sooo going to steal your idea.. they looks sooo good

    • Michelle

      I hope u feel better soon! And yes, try this version….my husband wanted to know why I only made two….he wanted more! Cheers to getting better and cooking next week!

  2. These look great. Good idea to switch out for puff pastry. We ended up just eating the scallops off the top of the bread after the first few. Beautiful photos. Having fun making the lasagna right now.

  3. Puff pastry…Mmmm, I bet those were delicious! Great pictures too 😉

  4. Yumm! What a great appetizer!

  5. Camilla

    These look amazing! I might have to do these for a dinner party we’re having this weekend. Thank you for sharing. Visiting from Fudge Ripple’s Tuesday Night Supper Club.

  6. I have never had scallops but must say you make them sound delicious

  7. I haven’t had scallops in ages, but they are one of my favorite foods, and they look so adorable nestled in these little packages. Thank you for linking your recipe to the Hearth and Soul hop.

  8. besides having some amazing flavors…it is absolutely stunning! what a great idea to swap out the bread for puff pastry. this is making my mouth water! thank you for sharing with tuesday night supper club!

  9. What a delicate blending of flavor and texture. This is a special dish that I hope to try very soon. Your presentation is outstanding…how could I resist. Thank you so much for bringing this dish to Full Plate Thursday and please come back!

  10. amy

    Oh my…I love scallops and yours are cooked perfectly. Love your combination of ingredients! Your photography is winderful as well. 🙂 So glad I’ve found your blog.


  11. I haven’t had scallops in many moons…..and never in this variation. I must say your pictures are amazing and I’m quite sure they taste as good as they look.

    Thanks for sharing at the hearth and soul hop.

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