6 scallops
1/8 tsp. kosher salt
freshly ground black pepper
2 Tbsp. olive oil
6 (1/4 inch thick) baguette slices
6 thin slices of Roma tomato
6 thin slices of mozzarella
2 Tbsp. chopped fresh basil
Balsamic vinegar (optional)
Directions:
1. Preheat oven to 375 degrees F.
2. Place bread slices on pan. Top each slice with mozzarella, tomato and sprinkle with basil. If desired, drizzle with vinegar. Bake until cheese begins to melt, around 5 minutes.
3. Meanwhile, sprinkle scallops with salt and pepper and sear in nonstick skillet coated with oil for 2 to 3 minutes per side or until just opaque in the center.
4. Remove pan from oven and top each crostini with a scallop. Serve immediately.
Serves 6
