Scallop and pate bruschetta w/ red wine caramel sauce


  1. Cut baguette into 1-cm slices, toast in oven at 400 for 10-15 minutes or in a toaster.
  2. Sear bay scallops on one side in vegetable oil at high heat until brown and crispy, about 4 minutes (do not overcrowd pan!)
  3. Spread pate on toasted bread. Top with scallops, drizzle wine-caramel sauce and serve.

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