Scallop Panzanella – a delicious recipe with crusty bread, tomatoes, olive oil, salt, lemon juice, basil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
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1
Heat a charcoal or gas grill until very hot.
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2
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
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3
Brush 3 thick slices crusty bread, 2 large tomatoes (halved), and the scallops with olive oil; sprinkle with salt and pepper.
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4
Put everything on the grill.
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5
Cook the scallops until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
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6
Turn and brown on the other side; total cooking time should be 3 to 5 minutes.
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7
Take the scallops off the grill before the interior becomes totally opaque.
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8
Cook the bread until its browned on both sides, and the tomatoes until theyre lightly charred.
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9
Chop the bread and tomatoes into large cubes; toss with the scallops, olive oil, lemon juice, salt and pepper.
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10
Garnish: basil leaves.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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