Bruschetta with tomatoes and scallops

Name: Bruschetta with tomatoes and scallops
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 ready-to-cook scallops (fresh or frozen); 50 g Pecorino (piece); 4 TABLESPOONS Olive oil; 4 discs Baguette; 7-10 Tbsp salt, pepper; 2 Tomatoes; 4 Stem(s) Parsley; 1 TEASPOON Balsamic vinegar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 ready-to-cook scallops (fresh or frozen)
50 g Pecorino (piece)
4 TABLESPOONS Olive oil
4 discs Baguette
7-10 Tbsp salt, pepper
2 Tomatoes
4 Stem(s) Parsley
1 TEASPOON Balsamic vinegar

Directions

1
Defrost the scallops if necessary. Grate cheese. Heat 2 tablespoons of oil in a pan. Fry the baguette in it until light brown on each side, season with salt and remove. Let it cool down.
2
Wash, quarter, seed and dice the tomatoes. Wash parsley and shake dry. Chop the leaves. Mix tomato cubes, 1 tablespoon of oil and parsley. Season to taste with salt, pepper and vinegar.
3
Rinse mussels cold and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the mussels for 2-3 minutes, turning them over. Season with salt and pepper and remove.
4
Preheat the oven grill. Place the baguette on a baking tray. Spread tomatoes on top. Put 2 mussels on each. Sprinkle with cheese. Bake for about 3 minutes until the cheese has melted. Take out and arrange immediately.