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Scallop Seviche Bruschetta
Created by Chef Fred Madonna





Servings: 6

 

10 sea scallops, cut in ¼ inch pieces
3 each Jersey Tomatoes
½ bunch basil, chopped
4 cloves garlic, chopped fine
10 each calamita olives, chopped and pitted
dash pepper to taste

½ cup parmesan cheese, fold in
1 each lime juice, add
1/8 cup balsamic vinegar
¼ cup olive oil
1 each French Bread, cut 1 inch thick

Video Demo: windows media, real player

Scallops used are 20/30 scallops, there are 20-30 scallops per pound.

In a large steel mixing bowl combine the following ingredients, cut the scallops into quarters, cut the tomato into bite size pieces. Chop up the basil, chop the garlic fine, take the pit out of the olives and course chop. Add the lime juice, oil vinegar and cheese. Add pepper to taste and let sit in refrigerator ½ hour. Let the acid from the lime and vinegar marinate the scallops.

Cut the bread into one inch slices, drizzle oil and a dash of cheese. Bake at 350 degrees until golden brown.

Spoon the mix on the toast and eat.

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