Scallops on toast

During one of my trips to Paris I bought a book by Nicolle Meyer and Amanda Smith called 'Paris in a basket: markets, the food and the people'. Being in France I bought the French edition, 'Paris dans un panier: marchés, marchands et marchandises'.  A book made for food market lovers like me with the advantage of a few French recipes.

One of these recipes is 'Bruschetta aux pétoncles' which I am translating as 'Scallops on toast'.

I love scallops and this recipe is quick and delicious!

Serves: 1 person (main) or 2 persons (starter)

Ingredients:

• 6 scallops, washed
• 1 big slice of bread
• 2 garlic cloves, peeled
• 2 tbsp olive oil
• 10g butter
• 50ml white wine
• 4 tbsp parsley, finely chopped
• Salt and pepper to taste

Method:

1. Scrub ½ garlic clove on one side of the bread slice and then grill both sides of the bread in the frying pan with no oil or butter. Reserve.
   
   
   
   
2. Smash the garlic cloves.
3. Heat the olive oil and butter and fry gently the garlic, parsley and scallops for 1-2 min each side. Leave a bit of the parsley aside to sprinkle at the end.
   
4.  Increase the heat and add the white wine. Let it cook until the sauce thickens. 
   
5. Season with salt and pepper to taste and spread the scallops and sauce on the bread. Sprinkle with the remaining parsley.