Seared Scallop Coquilles St. Jacques Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil, divided
• •large sea scallops, patted dry
• •Salt and freshly ground black pepper, to taste
• •oz Boursin cheese (Garlic & Fine Herbs flavor)
• •tablespoon fresh lemon juice
• •tablespoon finely chopped fresh parsley
• •teaspoon finely grated lemon zest

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with 1 tablespoon of olive oil and arrange them on a baking sheet. Toast for 8 minutes
2. 2minutes, or until golden brown and crisp.
3. 3Prepare the gremolata by combining the remaining 1 tablespoon of olive oil, lemon juice, parsley, and lemon zest in a small bowl; season lightly with salt and pepper.
4. 4Season the dried scallops with salt and pepper. Heat a non
5. 5stick skillet over medium
6. 6high heat. Add the scallops and sear for 2 minutes
7. 7minutes per side until a deep golden
8. 8brown crust forms and the scallops are cooked through. Remove from heat.
9. 9Spread a generous layer of Boursin cheese onto each toasted crostini. Slice each seared scallop in half horizontally and place one half on top of the cheese.
10. 10Drizzle the gremolata evenly over the scallops and serve immediately.