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Crostini of scallops with sundried tomato pesto & crispy prosciutto


  • Preheat oven to 160°C fan forced (180°C normal).
  • Place the bread on an oven tray and spray with oil on both sides. Then cook in the oven until crisp and golden.
  • Heat the olive oil in a large pan and cook the prosciutto until crisp. Drain well on kitchen paper towels.
  • Then spray a ridged grill (or pan) with a little oil and briefly sear the scallops.
  • Lightly smear the bread with tomato tapenade and top with the prosciutto and scallops. Serve with a garnish of mustard cress on top.


  • 1 baguette, thickly sliced on the diagonal
  • olive oil spray
  • 1 tbsp olive oil
  • 4-8 slices prosciutto
  • 12 scallops, cleaned
  • sundried tomato tapenade
  • mustard cress, snipped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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