Canadian Sea Scallop Tapas with Pepperjack Crostini

Serves 8 as an Hors d`Oeuvre, serves 4 as an Entrée.

This recipe needs


  • 1 ½ lb Canadian Sea Scallops
  • ¼ cup Olive oil
  • 1~4 oz jar Diced Pimiento, including liquid
  • 2 Tbsp. Garlic, fresh, finely minced
  • 1 bunch Green onions, chopped
  • 2 Tbsp. Lime Juice, fresh
  • 2 tsp. Tabasco Sauce
  • Salt and pepper to taste


  1. In large bowl, toss scallops with olive oil until all scallops are well coated.
  2. Place large sauté pan over high heat. When pan is very hot, arrange scallops one layer thick and sauté for 1 ½ to 2 minutes.
  3. Turn scallops and add remaining ingredients. Toss and continue to sauté for an additional 1 ½ to 2 minutes over high heat.
  4. As an Hors d`Oeuvre: Serve scallops on individual plates accompanied by Pepperjack Crostini, or serve on a large platter allowing your guests to serve themselves.
  5. As an Entrée: Deglaze pan with one cup of cream, white wine or stock (chicken, clam or fish) and serve over hot pasta, garnishing with chopped parsley and shredded Asiago cheese.
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