Grilled Scallop and Guacamole Crostini


This tasty, two-bite app is a quick and easy way to get your barbecue bash going as the brisket and ribs are being smoked. While we like our guacamole chunky, feel free to lightly mash the avocados before incorporating other ingredients. Any extra can be served as a dip.

YIELD 16 crostini
PREP TIME 25 minutes
COOK TIME 10 minutes

For the guacamole:
2 avocados, diced
½ red onion, diced
1 tomato, diced
2 garlic cloves, minced
¼ cup chopped cilantro
2 serranos, seeded and diced
1 lime, juiced
salt and pepper to taste

For the crostini:
3 tablespoons melted butter
1 teaspoon garlic powder
1 baguette, sliced into ¼-inch  rounds
1 tablespoon olive oil
1 lime, juiced
16 large scallops (about 1–1½ pounds)
salt and pepper to taste
cilantro for garnish

1. Make the guacamole: Combine all the ingredients in a bowl. Cover and set aside in the fridge.
2. Preheat the grill to medium-high.
3. Make the crostini: In a small bowl, combine the butter and garlic. Brush the bread slices with the butter on both sides. Set aside on a tray.
4. In a large bowl, combine the olive oil and lime juice. Toss the scallops in the mixture and season with salt and pepper. Grill the scallops, about 3 minutes per side.
5. Meanwhile, grill the bread, about 2–3 minutes per side, or until golden brown.
6. Assemble the crostini by topping each slice with guacamole and a scallop. Garnish with cilantro and serve warm.

Get more recipes like this in our June 2017 issue, available in print and through Magzter!

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