Scallop Panzanella
Updated May 3, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- Olive oil, for brushing and drizzling
- 3thick slices crusty bread
- 2large tomatoes, halved
- Large scallops
- Salt and pepper
- Fresh lemon juice
- Basil leaves, for garnish
Preparation
- Step 1
Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Step 2
Brush the bread, tomatoes and scallops with oil; season with salt and pepper.
- Step 3
Grill the scallops until brown on both sides and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Cook the bread until it’s browned on both sides and the tomatoes until they’re lightly charred.
- Step 4
Chop the bread and tomatoes into large cubes and toss with the scallops. Drizzle with olive oil and lemon juice to taste; season with salt and pepper. Garnish with basil and serve immediately.
Private Notes
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Cooking Notes
Harriet Christian
This is the greatest summer supper ever. No grill, but my trusty iron skillet did the heavy lifting. A quick sear of the scallops, in the olive oil kissed pan,, cooking a couple of minutes a side to cook and brown, sliced tomatoes added to brown and soften, crusty bread to the pan to sop up any errant juices, plate and brush with olive oil/lemon juice dressing. Extra olive oil just in case and shredded basil to top all. Perfect!!
Less heat
Hot grill but not too hot. A seafood grate for the scallops or they stick to the grill. Brown the bread and then set aside otherwise it will blacken by the time the tomatoes and scallops are done. Slice the tomatoes and grill both sides or they become a mushy mess. I used a pound of scallops for the two of us which was about right. I would squeeze the lemon on the scallops and tomatoes, toss and then add the bread or the bread gets too mushy. I used a whole lemon. Next time I'll try 1/2.
gg
Love this recipe, perfect for summer. Scallops are such a treat and this recipe is so casual and unassuming, it makes for a surprisingly delightful meal. Added in some fresh mozzarella torn into bite size pieces.
JAM
Great base recipe to launch creative variations! I used lemon infused olive oil, included some red peppers on the grill and topped it all on Basil leaves and arugula that had been tossed in Lemon oil and white balsamic vinegar. Keeper!
Roberta
Excellent recipe. Here's the winter version. Broil everything. Add minced garlic to the oil. Use the best tomatoes you can find, smaller size cocktail tomatoes worked perfectly, four per serving. Cut the tomatoes in half, broil them for about five minutes. Move the tomatoes to the side of the pan and toast both sides of a think slice of bread per serving. Remove the toast and broil the scallops. The tomatoes will be almost a sauce. Go to step 4.
Harriet Christian
This is the greatest summer supper ever. No grill, but my trusty iron skillet did the heavy lifting. A quick sear of the scallops, in the olive oil kissed pan,, cooking a couple of minutes a side to cook and brown, sliced tomatoes added to brown and soften, crusty bread to the pan to sop up any errant juices, plate and brush with olive oil/lemon juice dressing. Extra olive oil just in case and shredded basil to top all. Perfect!!
Antonia
I purchased from Sur la Table a scallop grill pan. It is excellent and cooks the scallops perfectly. I also purchased from Sur la Table a shrimp grill pan. Highly recommend both. Made the recipe and cooked in the pans. Make sure your tomatoes are fresh and ripe. If you can get from a farm stand even better.
Less heat
Hot grill but not too hot. A seafood grate for the scallops or they stick to the grill. Brown the bread and then set aside otherwise it will blacken by the time the tomatoes and scallops are done. Slice the tomatoes and grill both sides or they become a mushy mess. I used a pound of scallops for the two of us which was about right. I would squeeze the lemon on the scallops and tomatoes, toss and then add the bread or the bread gets too mushy. I used a whole lemon. Next time I'll try 1/2.
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