Ingredients

The following ingredients have 4 Servings
  • 1/2 pound scallops
  • 1/2 baguette, sliced on the bias (gluten free )
  • 1 tbsp olive oil
  • 1 avocado
  • 1 tsp fresh lime juice
  • 2 tbsp balsamic syrup
  • 2 tbsp pomegranate arils

Instruction

  • Slice scallops in half horizontally to make them bite sized for the crostini.  Lay scallops on a paper towel and lay another paper towel on top. Sit aside. Preheat oven to 350º.
  • Scoop out avocado flesh and place in a bowl. Drizzle with lemon juice, salt and pepper and mash with a fork. 
  • Lay sliced toast on a sheet pan and drizzle both sides with olive oil.  Cook at 350 degrees for about 10-15 minutes. Flip over if necessary.
  • Heat a skillet to medium-high and add 1 tbsp of olive oil.  Salt and pepper scallops.  When hot, place scallops in pan and cook for about 1 1/2 - 2 minutes per side.  Remove and set aside.
  • Assemble crostini.  Spread each toast with avocado mixture.  Top with scallops, pomegranate seeds and drizzle with balsamic syrup.  Serve immediately.