Scallops En Brochette

Serving Size : 12
Ingredients

for prepare Scallops En Brochette

:

Amount	Measure	Ingredient - Preparation Method
1		French baguette
2	teaspoons	olive oil
2	cloves	garlic - halved
1	teaspoon	olive oil
1/2	pound	sea scallops with liquor - -(about 12
scallops scallops en brochette
1/4	teaspoon	cracked black pepper
1		lemon - juiced
2		shallots - minced
2		garlic cloves - minced
1	large	tomato - - peeled, seeded and
c scallops en brochette
1/2	cup	fresh oregano - chopped
1/8	teaspoon	cayenne - or to taste

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely. Brush remaining olive oil over the bottom of a heavy skillet. Sautй the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until the scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender. Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.

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