|
Preheat oven on
low broil. Slice bread - not too thick - it needs to still be easy to
bite topped with scallop pieces. Brush both sides of the bread with olive
oil. Peel and quarter the fresh Garlic, rub both sides of the bread with
the cut Garlic pieces, discard the garlic. Sprinkle with Flake Salt. The
bread should go into the oven at the same point the scallops go into the
pan.
Melt the butter in a small heavy saucepan over low heat. Pour the melted
butter into a cup (a measuring cup with a spout it great), let it settle
a bit, and carefully pour it back into the saute pan, leaving the sediment
on the bottom and the froth on the top behind. Quarter the scallops if
they are large, as you want nice bite-sized pieces. Add the scallops to
the pan, adjust heat to about medium, and sprinkle with half the NORTHWOODS
SEASONING. Put the bread in the oven at this point - but watch carefully,
it only needs a minute, until the surface gets firm but not too toasted,
and the edges golden brown. Remove the bread from the oven to serving
plates when ready. As the scallops start to brown, after about two minutes,
flip them over and sprinkle with the remaining NORTHWOODS SEASONING. Cook
another minute, then place the scallops on the bread, picking them up
with tongs to leave most of the butter behind. Use the back of a spoon
to press the pieces into the bread a bit, so they don't roll off. 10 pieces
of scallop per slice is about perfect.
Serves: 2.
Prep. time: 5 minutes.
Cooking time: 3 minutes.
|
