Seared Sea Scallop With Horseradish Cream Cheese Crostini
Persons
8
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 baguette
- 8 large sea scallops cut into ¼ to 3/8 inch rounds
- 8 ounces cream cheese (softened)
- 2 Tablespoons of prepared horseradish
- 2 tablespoons shallot diced
- 2 cloves garlic diced
- ¼ cup olive oil
- Dill sprigs for decoration
- Kosher salt and black pepper to taste
Instructions
- Cut baguette into 3/8 inch-thick diagonal slices. Brush lightly with olive oil and then bake in a 350-degree oven for 10 minutes on each side. Sprinkle with Kosher salt after baking.
- Sauté shallots and garlic for 6 minutes in a sauté pan on medium heat or until translucent
- In a food processor fitted with a metal blade add shallots and garlic pulsing to get a good dice.
- Add softened cream cheese and horseradish then pulse to combine. Set aside
- Heat a sauté pan on high add a thin coating of olive oil. Sear sea scallops for a few minutes on each side to get a nice crust, but being careful not to overcook. Set aside
- Top crostini baguette slice with a heaping tablespoon of horseradish cream cheese
- Top with a seared sea scallop
- Decorate with a dill sprig