Ingredients
- 3 thick slices crusty bread
- 2 large tomatoes
- scallops
- olive oil
- salt and pepper
- lemon juice
garnish
- basil leaves
Preparation
- Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush 3 thick slices crusty bread, 2 large tomatoes (halved), and the scallops with olive oil; sprinkle with salt and pepper. Put everything on the grill.
- Cook the scallops until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
- Turn and brown on the other side; total cooking time should be 3 to 5 minutes.
- Take the scallops off the grill before the interior becomes totally opaque.
- Cook the bread until it’s browned on both sides, and the tomatoes until they’re lightly charred.
- Chop the bread and tomatoes into large cubes; toss with the scallops, olive oil, lemon juice, salt and pepper.
- Garnish: basil leaves.
About 30 minutes
Dining and Cooking