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Crostini with Scallops and Avocado

Crostini with Scallops and Avocado

This Crostini with Scallops and Avocado is the perfect appetizer for all your holiday parties.  The scallops are sauteed to perfection and placed on top of crunchy crostini spread with avocado.  A drizzling of balsamic syrup really takes the flavor over the top.
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Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: crostini, appetizer, christmas, holidays
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 126kcal
Author: Karen Kelly


  • ½ pound scallops
  • ½ baguette, sliced on the bias gluten free
  • 1 tablespoon olive oil
  • 1 avocado
  • 1 teaspoon fresh lime juice
  • 2 tablespoon balsamic syrup
  • 2 tablespoon pomegranate arils


  • Slice scallops in half horizontally to make them bite sized for the crostini.  Lay scallops on a paper towel and lay another paper towel on top. Sit aside. Preheat oven to 350º.
  • Scoop out avocado flesh and place in a bowl. Drizzle with lemon juice, salt and pepper and mash with a fork. 
  • Lay sliced toast on a sheet pan and drizzle both sides with olive oil.  Cook at 350 degrees for about 10-15 minutes. Flip over if necessary.
  • Heat a skillet to medium-high and add 1 tablespoon of olive oil.  Salt and pepper scallops.  When hot, place scallops in pan and cook for about 1 ½ - 2 minutes per side.  Remove and set aside.
  • Assemble crostini.  Spread each toast with avocado mixture.  Top with scallops, pomegranate seeds and drizzle with balsamic syrup.  Serve immediately.


Be sure to use gluten free bread if necessary.


Calories: 126kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Cholesterol: 6mg | Sodium: 208mg | Potassium: 206mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.9mg | Calcium: 17mg | Iron: 0.7mg
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