Canadian Sea Scallop Tapas with Pepperjack Crostini (Hurry Up Scallops)

Sea Scallop Tapas_smMore Great Scallop Recipes

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Canadian Sea Scallop Salad
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Ingredients


1½ lbs.Canadian Sea Scallops
¼ cupOlive oil
1-4 oz. jar Diced Pimiento, including liquid
2 tbsp.Garlic, fresh, finely minced
1 bunchGreen onions, chopped
2 tbsp.Lime juice, fresh
2 tsp. Tabasco sauce
to taste Salt and pepper 

 
Directions
  • In large bowl, toss scallops with olive oil until all scallops are well coated.
  • Place large sauté pan over high heat. When pan is very hot, arrange scallops one layer thick and sauté for 1½ to 2 minutes.
  • Turn scallops and add remaining ingredients. Toss and continue to sauté for an additional 1½ to 2 minutes over high heat.
  • As an Hors d`Oeuvre: Serve scallops on individual plates accompanied by Pepperjack Crostini, or serve on a large platter allowing your guests to serve themselves.
  • As an Entrée: Deglaze pan with one cup of cream, white wine or stock (chicken, clam or fish) and serve over hot pasta, garnishing with chopped parsley and shredded Asiago cheese.

Serves 8 as an Hors d`Oeuvre, serves 4 as an Entrée.

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