Comida Kraft
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Tomato Bruschetta with Grilled Scallops

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Make It

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  • Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
  • Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
  • To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.


Easy, done ahead a summery, beachy classic.

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