A delightful twist on the classic bruschetta, featuring seared scallops and a vibrant tomato topping.
Dice the cherry tomatoes and red onion, then combine them in a mixing bowl.
Use a sharp knife to ensure clean cuts and preserve the freshness of the ingredients.
Add the oregano, lemon juice, salt, and parmesan cheese to the bowl and mix well.
Let the mixture sit for a few minutes to allow the flavors to meld together.
Pat the scallops dry and season with salt and pepper.
Dry scallops sear better, creating a golden crust.
Heat olive oil in a skillet over medium-high heat and sear the scallops for 2-3 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Toast the baguette slices until golden and rub one side with the garlic clove.
Rubbing garlic on warm bread releases its aroma and flavor.
Top each bread slice with the tomato mixture, followed by a seared scallop.
Arrange the toppings neatly for an appealing presentation.
Garnish with capers and serve immediately.
Serve the bruschetta warm for the best flavor experience.
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