Scallop and Carrot Puree Appetizers Spoons

Scallop and Carrot Puree Appetizers Spoons


Today I offer an appetizer for drinks: to change from cakes, appetizers and other foliations which decreases appetite, I propose to make these scallops with two tablespoons with different vegetable creams. The first is a cream of carrot and coriander, the second is a cream of parsnip truffle oil. All this can be done in advance and warmed up a few seconds in the microwave just before serving. These spoons can done with other vegetables: artichokes, parsley root… The appetizer spoons give a nice look to your buffet presentation, plus they are not expensive and can be very stylish.

Ingredient: Spoon scallop appetizers and Carrots

Specific Ingredients

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For 4 people:

  • 12 Saint Jacques scallops
  • 2 large carrots
  • 2 teaspoons heavy cream
  • 10 sprigs fresh cilantro
  • 1 pinch of ras el hanout
  • Salt and pepper
  • olive oil

Preparation Spoon scallop appetizers and Carrots

Put scallops to marinate in a bowl with 1 teaspoon olive oil, a pinch of ras el hanout and a pinch of salt. Place in the refrigerator.

Prepare the carrot puree: Peel and wash carrots. Cut them into slices. Cook them with steam or water about twenty minutes (they should be tender). Mix carrots with coriander (leaves and stems), cream, salt and pepper. Taste and adjust seasoning if necessary. Divide the puree in a dozen appetizers spoons.
Allow to cool.

Heat a dry pan. Brown the scallops quickly (no more than one minute). Let cool and place a scallop on each oftablespoons of carrots. Give a tour of the pepper mill. Decorate with a sprig of greenery.
This recipe can also be used as input in a jar, for example. You just increase the quantities.

Scallops Appetizer Recipe - Seared Scallops Appetizer - Appetizer Spoons

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Scallops Appetizer Recipe - Seared Scallops Appetizer - Appetizer Spoons image
Scallop and Carrot Puree Appetizers Spoons