Seared Scallop Coquilles St. Jacques Crostini

This elegant crostini captures the essence of the classic French dish, Coquilles St. Jacques, in a single, perfect bite. Seared scallops are nestled on a bed of creamy, herbed Boursin cheese and finished with a bright, citrusy gremolata, offering a sophisticated balance of rich, fresh, and savory flavors. It is a luxurious appetizer that is surprisingly simple to prepare, making it ideal for a special occasion.

Seafood

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

Method

Preheat 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
minutes, or until golden brown and crisp.
Prepare 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.
Season the dried scallops with salt and pepper. Heat a non
stick skillet over medium
high heat. Add the scallops and sear for 2 minutes
minutes per side until a deep golden
brown crust forms and the scallops are cooked through. Remove from heat.
Spread 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.
Drizzle the gremolata evenly over the scallops and serve immediately.

Chef's Tip & Pairing

For the perfect sear, ensure your scallops are completely dry before seasoning and that your pan is very hot; a dry, hot surface is key to achieving a beautiful crust without overcooking the delicate interior. This dish pairs beautifully with a crisp, unoaked Sancerre or a dry, mineral-driven Muscadet.

From the Tini Crostini Collection