Market District Recipes: Grilled Scallops, Kale & Cannellini Crostini
If you're looking for some new appetizer recipes, be sure to check out these two from the Giant Eagle Market District!
Kale and Cannellini Crostini
Serves: 8-10
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 loaf ciabatta sliced 1⁄2" thick
- 2/3 cup olive oil
- 1 clove garlic whole plus 4 tsp garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper, to taste
- 2 bunches Lacinato kale, tough stems trimmed
- 2 tsp. crushed red pepper
- Zest and juice of 1 lemon
- 15 oz can cannellini beans, rinsed and drained
- 1 ½ cups ricotta
Directions:
Heat oven to 400°. Place bread on a baking sheet and drizzle with 1⁄4 cup oil; bake, until toasted. Remove from the oven and rub with whole garlic clove.
Bring a large pot of salted water to a boil. Cook kale until crisp-tender, 2–3 minutes. Drain and chop. Heat the remaining oil, garlic, and crushed red pepper in a large skillet over medium-high heat; cook until garlic is fragrant. Add the kale, and cook, stirring occasionally, for 5 minutes. Stir in the cannellini beans and cook for another 2 minutes. Stir in the lemon zest and juice; season with salt and pepper. Remove from the heat and set aside
To serve, spread ricotta over each bread slice; top with the kale mixture.
Grilled Scallops with Citrus "Mignonette"
Serves: 4 (as an appetizer)
Prep Time: 15 minutes
Cook Time: 2-3 minutes
Ingredients:
- 1 each oranges, lime, lemon and grapefruit
- 1/3 cup white wine
- ¼ cup extra-virgin olive oil
- 1 tbsp parsley, chopped
- 1 tsp jalapeno pepper, minced
- 1 tbsp shallot, minced
- 12 scallops in the half shell
Directions:
Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze the fruit (membrane of each fruit) into the bowl to get the remaining juice. Pour off ¼ cup of the citrus juice and set aside.
Preheat a grill pan over medium-high heat. Whisk together the ¼ cup citrus juice from (the segmented fruit), wine, olive oil, parsley, jalapeno and shallot in a small bowl; stir to combine. Spoon citrus mixture over scallops and place on grill; cook until the scallops reach an internal temperature of 145º, 2-4 minutes.
Remove the scallops from grill, spoon fruit segments over each scallop and serve.
Note: The scallops can be cooked under the broiler (in the top position.) Place the scallops on a sheet tray. Spoon citrus mixture over scallops and place in the oven; broil on high for 1-2 minutes until the scallops reach an internal temperature of 145º. Remove the scallops from oven, spoon fruit segments over each scallop and serve.
