Scallops With Chocolate Barbecue Sauce & Strawberry Salsa

By Debpeye

Ingredients

• 16 , 1-1/2" rounds of buttermilk or
• white bread
• 8 sea scallops, cut diagonally in half
• (this will provide some height when
• the hors d’oeuvre is assembled, as
• opposed to a flatter scallop sliced
• through the middle)
• 2 ounces Chocolate Chile Barbecue
• Sauce
• 4 small strawberries, diced
• 2 teaspoons fresh basil, diced
• 1 teaspoon olive oil
• Salt and white pepper, fresh ground

Preparation

Step 1

1. Place the bread evenly on a clean, dry baking pan. Place in a pre-heated 350° convection oven for 3 to 5 minutes—don’t overcook (we prefer them “rare” in the center—it preserves the delicacy of flavor). Remove and allow to cool.
2. Lightly season the scallops with salt and pepper.
3. Heat 1 tablespoon of oil in large sauté pan. Sauté scallops for 1 minute. Coat scallops thoroughly with the barbecue sauce. Remove from pan.
4. To make salsa, gently mix strawberries, basil and olive oil in small bowl. Season to taste.
5. To serve, place cooked scallop on crouton. Top with 1 teaspoon of salsa. Serve immediately.
Yield: 16 pieces.