Lemon‑Ginger Scallop Tartine

Ingredients

• 8 pieces scallops (dry‑packed)
• 1 small baguette
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger
• 2 tablespoons heavy cream
• 1 teaspoon olive oil
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Slice the baguette into two halves lengthwise and toast until golden, about 2 minutes; set aside.

2. 2

   Pat the scallops dry, season with salt and pepper, and heat olive oil in a skillet over medium‑high heat; sear scallops 1‑2 minutes per side until opaque and lightly browned.

3. 3

   In a small saucepan, melt butter over low heat, add lemon juice and grated ginger, whisk, then stir in heavy cream and simmer 1 minute until the sauce thickens slightly; keep warm.

4. 4

   Arrange the toasted baguette halves on plates, top each with four seared scallops, and drizzle the lemon‑ginger beurre blanc over the scallops.

5. 5

   Serve immediately, optionally garnished with a pinch of fresh black pepper.