A step-by-step recipe for a festive dish with a photo.
This appetizer can be served at a gala between change of dishes. Scallops cooked in champagne sauce, and served on baguette slices with peanut sauce.
Time: one час. 15 minutes. Difficulty: easy Quantity: 24 canapes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 large scallops
- 2 large red bell peppers, cut the stem and partitions
- 3 cloves of garlic, chop
- 3 tbsp. l pine nuts chopped
- 6 tbsp. l olive oil
- 1/2 tbsp. grated parmesan
- Freshly ground black pepper
- 1 baguette, cut into 24 slices
- 2 tbsp. champagne
- 1 lime
Recipes with similar ingredients: scallops, pesto sauce, sweet pepper, parmesan cheese, lime juice, champagne, nuts cedar, garlic
Recipe preparation:
- Grill sweet pepper until the skin is charred, transfer to a bowl and let cool. Remove the peel.
- Make pesto with pepper in a separate bowl. Chop diced peppers, add garlic, pine nuts, olive oil and Parmesan; season with salt and pepper. Do not salt too much, so like salty cheese.
- Toast bread in the oven or in the toaster, set aside side.
- In a small saucepan, bring the champagne to a boil, squeeze lime juice, then add scallops and cook until translucency. Take out the scallops and continue to evaporate champagne, on low heat until the sauce is reduced by two thirds.
- Take the baguette as the basis for your canapes, lay out the pesto sauce and scallops, pour champagne on top.
