Raw Scallop Crostini, Pumpernickel and Herbed Butter

Directions

1. 1
   Cut the butter into slices and leave it at room temperature for 30 minutes to soften.
2. 2
   Place the butter in a bowl.
3. 3
   Add the herbs.Using a fork, mash the herbs into the butter until thoroughly combined. The herb butter can be prepared several days in advance, or even frozen. Bring it back to just below room temperature before using.(You'll have more herbed butter than you need for this recipe. Keep in the fridge for up to a week, or freeze. Toss with macaroni, plop a sliver on steamed vegetables and fish, or melt onto baked potatoes or a grilled steak.)Using a sharp knife, cut the scallops into 3 slices each.Toast the slices of bread, cut into 8 square pieces, and allow to cool completely.
4. 4
   Spread herbed butter onto the bread and top with a scallop slice.
5. 5
   Add a touch of salt and pepper, adjust the seasoning, and serve.