Baked Scallops and Toast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 46 min.
Ready in
Ingredients
for
4
- For Parmesan Heart Crisps
- 6 Tbsps Parmesan (freshly grated)
- For Scallops Au Gratin
- 2 Tbsps melted butter (for baking dish)
- 3 ripe Passion fruit (halved)
- 8 Scallop
- salt (to taste)
- freshly cracked rainbow peppers (to taste)
- 3 Tbsps Parmesan (freshly grated)
- For Toast Points
- 4 slices country white bread
- 1 Tbsp unsalted butter (melted)
- coarse salt (to taste)
- For Endive and Orange Salad
- 2 organic Oranges (peeled)
- 2 heads Endive (leaves washed and shaken dry)
- 4 Tbsps olive oil
- 2 Tbsps Orange juice
- freshly ground Black pepper (to taste)
- remaining Passion fruit
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Casserole dish, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Tablespoon, 1 Whisk, 1 Cookie cutter ring, 1 Brush, 1 Rolling pin, 1 Hand mixer, 1 Kitchen towel, 1 Piping bag, 1 Pastry tip
Preparation steps
1.
For Parmesan Heart Crisps:
2.
Preheat oven to 325º F. Line a baking sheet with parchment paper coated in nonstick cooking spray.
3.
Place a heart shaped cookie cutter on the prepared baking sheet. Spoon 1 1/2 tablespoons of grated Parmesan cheese into the center of the cookie cutter. Evenly distribute the cheese and carefully lift off the cookie cutter, using your clean fingers to form a heart shape. Repeat this step 3 more times.
4.
Bake on the middle rack for 5 to 6 minutes or until golden and crisp. Let cool and carefully transfer to a wire rack.
5.
For Scallops Au Gratin:
6.
Preheat oven to 375º F. Brush the inside of 4 individual baking dishes with melted butter.
7.
Using a spoon, scrape the seeds, pulp and juice of the passion fruit into a small bowl. Set aside.
8.
Rinse the scallops and pat completely dry with paper towels. Season with salt and pepper.
9.
Put a spoonful of passion fruit in the bottom of each baking dish. Place two seasoned scallops in each dish; top with Parmesan cheese and 1 teaspoon of passion fruit.
10.
Bake for 8 to 12 minutes or until the scallops are opaque and golden. Garnish with Parmesan Heart Crisps.
11.
For Toast Points:
12.
Adjust oven rack 6 inches from broiler. Preheat broiler to high.
13.
Place the bread slices on a baking sheet; brush one side with melted butter and season with salt. Toast the bread slices for about 1 to 2 minutes, or until golden brown and crisp. Turn over and toast the other side for about 1 minute.
14.
While the bread is still hot trim off the crust and cut into triangles. Serve with scallops.
15.
Toast points can be made up to 1 day ahead; once cool, store in an airtight container.
16.
For Endive and Orange Salad:
17.
Remove the white pith from the peeled oranges and break into segments.
18.
Cut the prepared endive leaves crosswise into slices. Combine orange segments and endive leaves.
19.
In a small bowl, whisk olive oil, orange juice, pepper and remaining passion fruit together until blended.
20.
Pour dressing over salad and toss to coat. Serve.
