panfried scallops

We were in our fishshop and the scallops stared at me saying buy,buy. So we did.

I lightly toasted slices, crusts off, of my 80% white bread, then drizzled them with olive oil and sprinkled with crushed garlic. On one half I put a thick slice off a beef tomato and over the other half two thin slices of gruyere cheese. Back into the still warm grill to finish off. Meanwhile I pan seared my wiped clean scallops in butter until just firm then rested them for a few minutes in a warm place.

Served with two strands of chives and scallop on top of the tomato and a light salad What delicious lunch!