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| SCALLOP AND RED PEPPER TARTINE |
| 2 medium slices country bread |
| 3 tablespoons (approximately) extra-virgin olive oil |
| 2 roasted red peppers, homemade or store-bought |
| Salt and freshly ground white pepper |
| 1/4 pound sea scallops, sliced in thin rounds |
| 2 teaspoons freshly squeezed lemon juice |
| Chopped parsley or cilantro. |
| Toast bread on one side only under a broiler or in a toaster oven. Drizzle each piece of bread with |
| a couple teaspoons olive oil and place, toasted side up, on large plates. Top each slice with a |
| roasted pepper, drizzle with about 1 teaspoon olive oil and season with salt and pepper. Toss |
| scallops with lemon juice, about 1 tablespoon olive oil and salt and pepper. Lay scallop slices over |
| pepper, scatter chopped parsley or cilantro on top, cut into pieces and serve immediately. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated