2 tablespoons salmon roe
12 baguette slices
3 garlic cloves
1 piece of mozzarella, fresh
salt and pepper
 Set the oven at 200° C/390° F.
 If you use fresh scallops start by opening and cleaning the shells. Place frozen scallops in a bowl and let them thaw in the refrigerator then drain well on paper towels.
 Put the baguette slices on a baking tray and drizzle them with olive oil and rub them with garlic.
 Cut the mozzarella into thin slices and place them on the baguette slices.
 Bake in the oven for about 2-3 minutes, until the cheese just starts to melt.
 Sprinkle some salt and pepper on the scallops and fry them in oil, ca. 30 seconds on each side.
 Cut the scallops into small cubes and spread on baguette slices.
 Server bruschetta with salmon roe on top and garnish with fresh herbs.