Bruschetta with Scallops and Salmon Roe

Bruschetta med kamskjell og lakserogn_godfisk_page

6 scallops
2 tablespoons salmon roe
12 baguette slices
3 garlic cloves
1 piece of mozzarella, fresh
olive oil
salt and pepper

4 servings


[1] Set the oven at 200° C/390° F.

[2] 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.

[3] Put the baguette slices on a baking tray and drizzle them with olive oil and rub them with garlic.

[4] Cut the mozzarella into thin slices and place them on the baguette slices.

[5] Bake in the oven for about 2-3 minutes, until the cheese just starts to melt.

[6] Sprinkle some salt and pepper on the scallops and fry them in oil, ca. 30 seconds on each side.

[7] Cut the scallops into small cubes and spread on baguette slices.

[8] Server bruschetta with salmon roe on top and garnish with fresh herbs.