Ingredients
Scale
- 1/2 pound scallops
- 1/2 baguette (sliced on the bias)
- 1 tbsp olive oil
- 1 avocado
- 1 tsp fresh lime juice
- 2 tbsp balsamic syrup
- 2 tbsp pomegranate arils
Instructions
- Slice scallops in half horizontally to make them bite sized for the crostini. Lay scallops on a paper towel and lay another paper towel on top. Sit aside. Preheat oven to 350º.
- Scoop out avocado flesh and place in a bowl. Drizzle with lemon juice, salt and pepper and mash with a fork.
- Lay sliced toast on a sheet pan and drizzle both sides with olive oil. Cook at 350 degrees for about 10-15 minutes. Flip over if necessary.
- Heat a skillet to medium-high and add 1 tbsp of olive oil. Salt and pepper scallops. When hot, place scallops in pan and cook for about 1 1/2 – 2 minutes per side. Remove and set aside.
- Assemble crostini. Spread each toast with avocado mixture. Top with scallops, pomegranate seeds and drizzle with balsamic syrup. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer