Griddled Scallops with Sweet Chilli sauce N creme fraiche on Croutes

I saw this fancy little canapes recipe book,  and happen to have some scallops in my freezer, so alongside the mini chive pancakes with red onion confit, i decided to also make this.
I think this is the easiest recipe i have followed, and require minimum amount of cooking, but impress your guest, and one biteful of delight. 

Recipe taken from Canapes by Eric Treuille & Victoria Blashford-Snell.

 Makes 20

Ingredients:

Croutes
5 Medium slices of white/wholemeal bread

Topping
10 Sea Scallops
Salt
Black Pepper
4Tbspn Thai Sweet Chilli Sauce
6Tbspn Creme fraiche
Coriander leaves or Chopped Chives to garnish



Method

Croute
1)Preheat oven to 150C/300F
2) With a fluted pastry cutter, stamp out each slice of bread into 4 rounds.
3) Place on a bakign sheet and abke unti crisp for approx 20-25mins. Cool.

Topping
4) Cut each scallop in half.
5) Preheat grill pan over a high heat. Sear scallops 1 minute per side.
6)Sprinkle with salt and pepper to taste and toss with chilli sauce.
7)Place 1 scallop half on to each croute.
8)Top with 1 teaspoon creme fraiche.
9)Garnish with coriander leaves or chopped chives. Serve at room temperature or chilled.

Happy Cooking!