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…
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.
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.
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
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