Saffron-Kissed Scallop Crostini

Ingredients

• •1 baguette, sliced into 1/2 inch thick rounds (about 24 slices)
• •2 tablespoons extra virgin olive oil, plus more for brushing
• •12 large sea scallops, halved horizontally
• •Pinch of saffron threads
• •1/4 cup mayonnaise (preferably homemade)
• •1 clove garlic, minced
• •1 teaspoon fresh lemon juice
• •Salt and freshly ground black pepper, to taste
• •2 tablespoons finely chopped fresh chives, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices lightly with olive oil and toast for 8 minutes
2. 2minutes, or until golden and crisp. Set aside.
3. 3In a small bowl, steep the saffron threads in 1 teaspoon of hot water for 5 minutes.
4. 4In a separate bowl, whisk together the mayonnaise, saffron water (including threads), minced garlic, and lemon juice. Season the saffron aioli with salt and pepper.
5. 5Pat the halved scallops very dry. Season lightly with salt and pepper.
6. 6Heat 2 tablespoons of olive oil in a skillet over medium
7. 7high heat. Sear the scallops for 1 minutes
8. 8minutes per side until caramelized and cooked through.
9. 9Spread a small amount of the saffron aioli onto each crostini.
10. 10Top each crostini with one seared scallop half.
11. 11Garnish with a sprinkle of fresh chives and serve immediately.