Scallops en Brochette

Makes 12 rounds, or appetizers for 6

• one French baguette
  
• 2 teaspoons organic extra virgin olive oil
  
• 2 cloves of garlic, halved
  
• 1 teaspoon olive oil
  
• 1/2 pound sea scallops with liquor (about 12)
  
• 1/4 teaspoon cracked black pepper
  
• juice of one lemon
  
• 2 shallots, minced
  
• 2 cloves garlic, minced
  
• 1 large tomato, peeled, seeded and chopped
  
• 1/2 cup fresh oregano, chopped
  
• cayenne pepper to taste
  

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.

Brush remaining olive oil over the bottom of a heavy skillet. Sauté the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until the scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender.

Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2–3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce