Scallop Bruschetta

• 4 cherry tomatoes, diced
• 2 tablespoons red onions, finely diced
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons lemon juice
• 1 pinch salt
• 1 pinch ground oregano
• olive oil flavored cooking spray
• 4 scallops
• 2 slices white bread, thickly sliced
• 1/2 garlic
• 3 teaspoons olive oil
• 4 capers, diced

1. Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
2. Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
3. Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
4. Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
5. Place 2 grilled/cooked scallops on top each Bruschetta.
6. Garnish with capers.
7. Enjoy for lunch, entree or snack.

tomatoes, red onions, parmesan cheese, lemon juice, salt, ground oregano, olive oil, white bread, garlic, olive oil, capers

Taken from www.food.com/recipe/scallop-bruschetta-243333 (may not work)