AT A GLANCE
Any thinly shaved sashimi-grade fish works nicely here in place of the scallop meat.
|01||For sea urchin mayo, blend roe and lemon juice in a small food processor until combined, then with motor running add olive oil in a thin steady stream until emulsified and a thick mayonnaise forms. Season to taste and set aside.|
|02||Preheat a grill to high. Brush baguette slices with olive oil and grill until toasted (1-2 minutes each side), then rub with cut garlic.|
|03||Mix scallop meat, capers and coriander in a bowl, then drizzle with olive oil and season to taste with ground pepper and Tabasco.|
|04||Spoon a little sea urchin mayo onto each toast, then top with scallop mixture and coriander cress and serve.|
Note Sea urchin roe is available from select fishmongers. You may need to order it ahead.