Seared Scallop Bruschetta Crostinis

• Scallops:
• 12 Dry Day Boat Sea Scallops
• Salt and Pepper
• 2 tbs Olive Oil 
• 2 tbs Unsalted Butter 
• Tomato Bruschetta:
• 6 tomatoes, diced
• 1/3 cup basil leaves, chopped
• 3 garlic cloves, minced 
• 1 Tbsp Balsamic vinegar 
• 2 Tbsp Extra Virgin Olive Oil 
• 1/2 tsp sea salt 
• 1/4 tsp black pepper 
• Toast:
• 1 baguette, sliced into rounds 
• 3 tbsp extra virgin olive oil 
• Balsamic Glaze (optional)

Instructions:

1. Prepare the bruschetta by combining the diced tomatoes, minced garlic, balsamic vinegar, olive oil, chopped basil, salt and pepper. Set aside in the refrigerator. 
2. Brush baguette rounds with olive oil and grill over medium-high heat until toasted on each side. Set aside. 
3. Pat scallops dry and season with salt and pepper.  
4. Heat a skillet to medium-high and add olive oil and butter. Add scallops once oil is just beginning to show subtle wisps of smoke. 
5. Cook scallops 1.5 minutes each side, making sure to not disturb while searing to ensure a good crust. 
6. Top toast with bruschetta and a seared scallop.  
7. Lightly drizzle with balsamic glaze.