Tartlets with scallops and tomato

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Tartlets with scallops and tomato

Tartlets with scallops and tomato

Number of people

200 g scallops without coral

4 tomatoes

1 shortcrust pastry

1 lemon

2 tablespoons olive oil

1 tablespoon black olive tapenade

2 tablespoons dehydrated basil

6 tablespoons balsamic vinegar



Preparation: 30 min
Cooking time: 20 min
Step 1
Prepare the marinade: mix the lemon juice, tapenade, olive oil and basil. Salt and pepper
Step 2
Cut the nuts into strips and put them in the marinade for at least 2 hours.
Step 3
Preheat the oven to 210°C (thermostat 7).
Step 4
Peel the tomatoes, to make it easier to do the cross-hair technique on the bottom of the tomato and plunge it into boiling water (it is said that we world the tomatoes). Cut them into 8 or 12 quarters according to their size
Step 5
Cut 6 rounds from the pie crust. Prick these pie shells with a fork. Place 6 rosette tomato wedges on each pie shell. Season with salt and pepper.
Step 6
Bake for 20 minutes.
Step 7
Heat the vinegar to make it thicker.
Step 8
Arrange a good tablespoon of marinated nuts on each tartlet and pour in a tablespoon of hot vinegar. Serve immediately!
I add my grain of salt

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