If you ever find yourself in need of whipping up a fancy dinner but also happen to be crunched for time, then these Seafood Toast Cups might very well save the day! They are just as tasty as they are elegant, and come together in no time at all!
For the toast cups
8 slices whole wheat bread, crusts removed
1 tbsp extra-virgin olive oil
Sprinkle salt and pepper
For the seafood sauce
2 tbsp extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, thinly sliced
1/2 tsp salt
1/2 tsp white pepper
12 oz medium raw shrimp, cleaned and deveined
10 oz raw bay scallops
1/2 cup chicken broth
1/2 cup white wine
1/2 cup whole milk, or non-dairy milk of your choice
2 tbsp corn starch
1/4 cup chopped parsley
1 tsp fresh basil leaves, optional
Preheat your oven to 400°F
On a flat work surface, flatten the slices of bread with a rolling pin to about 1/8″ (3mm) thickness; lightly brush the tops with extra-virgin olive oil and sprinkle with salt and pepper.
Gently press the flattened bread slices into the cups of an ungreased 12-cup muffin pan, overlapping as needed to form cups. Bake 10 to 12 minutes or until lightly browned and cups hold their shape.
Meanwhile, heat a few tablespoons of olive oil in a saute pan set over medium heat; add the onion, garlic, mushrooms salt and pepper and cook, stirring often, until softened and slightly browned, about 5 minutes.
Add the shrimp and bay scallops and cook until opaque, about 2-3 minutes
Add the chicken broth and white wine and bring to a simmer.
Meanwhile, combine the milk and corn starch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.
Continue to simmer for another minute, until the sauce is thickened, then kill the heat and stir in the chopped parsley and basil, if using.
Place toast cups on serving plates and fill with seafood mixture; serve without delay.