Aperitif and tapas

Scallop tartlets


As an aperitif as an appetizer, as an appetizer or simply as an appetizer, here are the scallops tartlets.

With a small salad it's a real delight ...

Ingredients for 12 tarts:

  • 1 shortcrust pastry
  • 6 Walnut St. Jacques
  • 25 cl of fresh cream
  • 3 eggs
  • 1 shallot
  • 1 knob of butter
  • 2 tbsp breadcrumbs
  • 40 g of grated cheese
  • 2 cc of parsley chiseled
  • Salt pepper

Recipe for scallop tartlets

  • Start by defrosting the scallops if they are frozen products
  • Cut 12 rounds of pasta in the shortcrust pastry with a cookie cutter
  • Arrange each round in small, individual, deep ovenproof molds
  • Cut each nut in 2 vertically (without the coral)
  • Peel and mince the shallot
  • Melt the butter and brown the nuts to brown them with the shallot
  • Mix the crème fraîche, eggs, cheese and parsley
  • In each mold, place half of the scallops and pour in the egg mixture.
  • Sprinkle breadcrumbs on top
  • Salt, pepper
  • Preheat the oven to 200 ° then bake for 25 minutes at mid-height

This recipe is as good as an individual tart or as a whole tart for 4 to 6 people!

Ideally, serve lukewarm if it is an appetizer or an appetizer ...

Enjoy your meal !

Video: NH Cooking Demo at The Balsams - Maple Glazed Sea Scallops (October 2020).