Via Mare Bay Scallop Toast

We love a little cichetti [small, tasty snack] and vino with our friends at Via Mare on Broad Street. One of our favorites is their Bay Scallop Toast. Since the scallops are whipped, you could try this with some thawed bay scallops you’ve got in your freezer. Thanks to Chef Scott Fiore for sharing his recipe with us!

1/2 pound nantucket bay scallop
2 teaspoons soy sauce
4 scallions, finely sliced
2 teaspoons cornstarch
1/4 cup cilantro leaves
2 teaspoons sesame seeds toasted
1 clove garlic, grated on a microplane
1/2 inch piece of ginger grated
8 slices sourdough
1/2 cup toasted sesame seeds
season with a pinch of sea salt

Combine scallops, soy sauce, scallions, cornstarch, cilantro, sesame oil, ginger and garlic in the bowl of a food processor. Pulse until smooth-ish. Work quickly keeping the mixture cold. Use a piping bag to pipe on to bread but spooning it on is fine, too.

Once you top your bread with the scallop “mousse” you want to heat a pan about medium heat and put enough canola oil to coat the bottom of the pan. Once the oil is hot place the scallop toast mousse down and cook a minute and a half to two minutes. Flip and toast the bread. Lay out in paper towels to dry and top with sesame seed cilantro and scallion. You can drizzle some XO sauce too if you happen to have it!