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

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

Ingredients

1½ lbs.	Canadian Sea Scallops
¼ cup	Olive oil
1-4 oz. jar	Diced Pimiento, including liquid
2 tbsp.	Garlic, fresh, finely minced
1 bunch	Green 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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