Buttery Scallops on Toast Points

Name: Buttery Scallops on Toast Points
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 large sea scallops; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 clove garlic, minced; Juice of 1 lemon; Salt and pepper, to taste; 1 French baguette, sliced into 1/2 inch pieces; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt, to taste

Highlighted under: Global Gourmet Plates

When I first tried making Buttery Scallops on Toast Points, I was pleasantly surprised by how simple yet elegant they turned out. The combination of tender scallops with the crispy toast creates a delightful contrast. As I perfected my technique, I discovered that the secret lies in not overcooking the scallops and infusing them with a little lemon juice. This dish has become my go-to for impressing guests at dinner parties, and it always leaves everyone asking for the recipe.

Created by

Leo

Last updated on 2026-01-23T21:30:28.976Z

My journey with scallops began at a seaside restaurant, where I fell in love with their delicate flavor and buttery texture. Trying to recreate that magic at home was daunting, but after experimenting with various cooking methods, I found that searing them in a hot pan with a dab of butter truly brings out their best qualities. Each bite of these scallops served on crisp toast takes me back to that moment and the picturesque ocean view.

One memorable evening, I served these buttery scallops at a gathering, and the compliments flowed like the wine. Guests couldn’t believe how quickly I whipped them up. The key is to prepare all your ingredients beforehand, allowing you to focus on the cooking process. It’s an impressive dish that looks like a labor of love, but it’s really quite straightforward!

Why You'll Love This Recipe
Rich, buttery flavor with a hint of lemon zest
Perfectly seared scallops that are tender and juicy
An elegant dish that's easy to prepare for any occasion

Mastering Scallops

The key to achieving perfectly cooked scallops lies in the timing and technique. When you place the scallops in the pan, listen for that satisfying sizzle. This sound indicates that the pan is hot enough to create a nice sear. If your scallops are not browning, the heat may be too low. Cook them for 2-3 minutes on each side until they develop a golden-brown crust and are just opaque in the center. Undercooking slightly is preferable; they will continue to cook off the heat.

Keeping the scallops dry before cooking is essential for achieving a nice sear. Pat them with paper towels to remove excess moisture and season them just before placing them in the pan. Overcrowding the skillet can also lead to steaming instead of searing, so give each scallop room to breathe. It’s worth cooking them in batches if necessary to maintain the ideal texture.

Perfecting Toast Points

For the toast points, using a fresh French baguette is ideal, as its crusty exterior provides a delightful crunch that contrasts beautifully with the buttery scallops. Slice the baguette into 1/2 inch pieces, ensuring that they are even to promote consistent toasting. Drizzling them with olive oil not only adds flavor but also aids in achieving that desired golden color. Keep an eye on them while baking—oven temperatures can vary, and you want them crispy but not burnt.

If you want to add a twist to the flavor, consider mixing fresh herbs like rosemary or thyme with the olive oil before brushing it on the bread. This simple addition can elevate the toast points and complement the rich scallops well. Alternatively, using whole grain or sourdough bread can also provide unique textures and flavors.

Ingredients

For the Scallops

12 large sea scallops
4 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper, to taste

For the Toast Points

1 French baguette, sliced into 1/2 inch pieces
2 tablespoons olive oil
1 teaspoon garlic powder
Salt, to taste

Instructions

Prepare the Toast Points

Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle garlic powder and a pinch of salt over the slices. Bake for about 10 minutes or until golden and crispy.

Cook the Scallops

In a large skillet over medium-high heat, heat 2 tablespoons of butter and olive oil. Season the scallops with salt and pepper. Once the butter is foamy, add the scallops and cook for 2-3 minutes on each side, or until they are golden brown and opaque. Add the minced garlic during the last minute of cooking, along with the lemon juice.

Assemble and Serve

Remove the toast points from the oven. Place a scallop on each toast point, drizzling extra pan sauce over the top. Serve immediately while warm.

Pro Tips

For the best results, use dry sea scallops, as they sear better than wet scallops and avoid excess moisture.

Serving Suggestions

To elevate your Buttery Scallops on Toast Points, consider serving them with a light arugula salad dressed with a simple vinaigrette. The peppery arugula pairs wonderfully with the rich scallops and adds a fresh element to the dish. A touch of shaved parmesan can also enhance the overall flavor profile, bringing depth and a bit of saltiness.

Another delightful addition could be a drizzle of balsamic reduction over the assembled scallops. This not only adds visual appeal but also introduces a hint of sweetness that balances the dish. For a touch of luxury, serve with a glass of crisp white wine, like a Sauvignon Blanc, to complement the lemony notes of the scallops.

Storage and Reheating

If you have leftovers, store the scallops and toast points separately in airtight containers in the refrigerator. The scallops are best enjoyed fresh, but they can be stored for up to 2 days. When reheating, be careful not to overcook them further, as they can become rubbery. Use a non-stick skillet over medium heat to warm them gently for about 1-2 minutes until just heated through.

Toast points can be reheated in the oven for a few minutes at 375°F (190°C) to regain their crispness. Avoid using the microwave, as it can make them chewy. If you want to freeze the scallops, it's best to do so before cooking. Thaw them in the refrigerator overnight before preparing for a fresh taste.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry for the best sear.

→ What can I serve with these scallops?

They pair beautifully with a crisp salad or a light pasta dish.

→ How do I know when scallops are cooked perfectly?

Scallops should be opaque and have a golden crust on the outside; they should not be rubbery.

→ Can I prepare this dish in advance?

While the toast points can be made ahead, it's best to cook the scallops just before serving for optimal freshness.