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1
Preheat the oven to 350.
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2
Lightly brush the bread on both sides with the melted butter.
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3
Using a 1 1/2-inch biscuit cutter, cut out 4 rounds from each slice of bread.
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4
Arrange the bread on a baking sheet and toast for 5 to 6 minutes, or until lightly golden.
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5
Let the toasts cool on the baking sheet.
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6
Leave the oven on.
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7
Melt the remaining 1 tablespoon of butter in a small skillet.
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8
Add the minced scallions and cook over moderate heat, stirring, until softened, about 2 minutes.
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9
Scrape the cooked scallions into a food processor and let cool.
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10
Add the ginger and pulse until combined.
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11
Add the scallops and process to a paste.
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12
Transfer the scallop mousse to a pastry bag fitted with a 1/2-inch round tip or a plastic bag with a corner snipped off.
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13
Pipe a rounded 1/2 teaspoon of the mousse onto the toasts.
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14
Alternatively, spoon the mousse on the toasts.
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15
Using your finger or a pastry brush, smooth the top of the scallop mousse with the ginger pickling liquid.
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16
Bake the scallop toasts for about 5 minutes or until the tops are firm but not rubbery.
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17
Let cool, then top half of each toast with the caviar and sprinkle the other half with the sesame seeds.
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18
Garnish with the sliced scallion greens and serve the toasts at room temperature.
