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Bruschetta with Scallops Provençale

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Bruschetta with Scallops Provençale
Gourmet Archives

Bruschetta:
1/3 cup olive oil
Four 3/4-inch-thick slices, each about 6 inches long,
cut from a day-old loaf of Italian bread
1 large garlic clove, halved crosswise

1/2 pound bay scallops, rinsed and drained
3 tablespoons olive oil
1/4 cup flour
1/4 pound mushrooms, sliced thick
2 tablespoons minced onion
2 teaspoons minced garlic
1 tomato, peeled, seeded, chopped
1/2 teaspoon tomato paste
3 tablespoons minced fresh parsley
1/2 cup dry white wine
1/4 cup finely chopped roasted red bell pepper

For the bruschetta:  In a large skillet heat the olive oil over moderately
high heat until hot but not smoking and in it sauté the bread, turning it,
1 to 2 minutes, or until golden. Transfer the toasts with tongs to paper
towels to drain; rub them with the cut sides of the garlic and arrange
them on a platter.
Discard the small, tough muscle from the side of each scallop and pat
scallops dry. In a large heavy skillet heat oil over moderately high heat
until hot but not smoking. While oil is heating dredge the scallops in
the flour and in a large sieve shake off the excess. In the hot oil sauté
the scallops, stirring and separating them with a fork, for 1 minute or
until tender, and transfer them with a slotted spoon to a bowl.
In the skillet sauté the mushrooms, stirring, for 3 minutes, or until the
liquid they give off is evaporated. Return scallops to the skillet with the
onion, garlic, tomato, tomato paste, 2 tablespoons parsley, and salt and pepper to taste. Sauté the mixture, stirring, for 30 seconds or until com-
bined well, and with the slotted spoon, divide it among the toasts. To
the skillet add the wine and simmer it, stirring, until it is reduced by one-
third. Stir in the roasted bell pepper, drizzle the wine mixture over the
bruschetta and sprinkle with the remaining parsley.
Serves 4 as a first course.
 

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