Grilled Scallops Topped With Bruschetta On Toast

• Scallops
• 8 large sea scallops (about one pound)
• 1 tablespoon Dijon mustard (I use whole grain, Maille brand)
• 2 teaspoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper, course ground
• Bruschetta
• 1 pint grape tomatoes, quartered
• 1/2 cup chopped basil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon hot pepper flakes
• 1 teaspoon olive oil (I use chili flavored oil)
• 1 tablespoon capers
• Baguette
• 1/3 - 1/2 loaf French baguette, cut on the bias into 1/2 to one inch thick slices (you will need 8 slices)
• olive oil

1. Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
2. Combine scallop ingredients and marinate for about 15-30 minutes.
3. Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
4. Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
5. Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

lemon juice, olive oil, black pepper, grape tomatoes, basil, garlic, hot pepper, olive oil, capers, baguette, baguette, olive oil

Taken from www.food.com/recipe/grilled-scallops-topped-with-bruschetta-on-toast-243391 (may not work)