Scallop and Pesto Crostini

1. 1

   Preheat the broiler and position the broiler rack about 6in (15cm) from the source of heat.

2. 2

   Broil the bread slices in the broiler until toasted golden on both sides.

3. 3

   Rub one side of each slice with the garlic clove.

4. 4

   Brush the garlic side of each slice with about 2 tsp olive oil.

5. 5

   Heat the remaining oil in a large frying pan over medium heat.

6. 6

   Add the scallops, sprinkle with the lemon juice, and salt and pepper to taste.

7. 7

   Cook for 2 minutes on each side, or until cooked through and tender; keep hot.

8. 8

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

9. 9

   Cut each scallop in half horizontally and put 1 scallop half on top of each crostini.

10. 10

    Grind black pepper over the top.

11. 11

    Serve hot, garnished with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.