Canapes with Scallops, Cheese, and Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,060 cal. | (50 %) | ||
| Protein | 36.11 g | (37 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 69.51 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.97 g | (7 %) |
| Vitamin A | 346.85 mg | (43,356 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 0.61 mg | (5 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 7.11 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55.38 μg | (18 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 2.31 μg | (5 %) | ||
| Vitamin B₁₂ | 1.77 μg | (59 %) | ||
| Vitamin C | 11.73 mg | (12 %) | ||
| Potassium | 571.1 mg | (14 %) | ||
| Calcium | 497.94 mg | (50 %) | ||
| Magnesium | 55.11 mg | (18 %) | ||
| Iron | 4.62 mg | (31 %) | ||
| Iodine | 20.92 μg | (10 %) | ||
| Zinc | 2.19 mg | (27 %) | ||
| Saturated fatty acids | 23.92 g | |||
| Cholesterol | 101.32 mg |
Ingredients
- For the pesto
- 40 grams Pine nuts
- 2 handfuls mixed Fresh herbs (such as basil, chervil, parsley, sage)
- 1 garlic clove
- 150 milliliters olive oil
- 40 grams freshly grated Parmesan
- salt
- freshly ground peppers
- lemon juice
- For the scallops
- 10 centimeters Daikon radish
- 200 milliliters Beet juice
- 200 grams fresh Scallop (cleaned, ready to cook)
- 300 milliliters milk
- 2 Tbsps butter
- For the fig and cheese appetizer
- olive oil (for drizzling)
- 1 garlic clove
- 125 grams Roquefort cheese
- 2 fresh Figs
- honey (as needed)
- 3 Tbsps butter
- 4 slices Whole Wheat Bread
- butter (for the bread)
- 10 parsley (for garnish)
- 250 grams Baguette
Preparation steps
For the pesto, toast the pine nuts in a dry frying pan, remove and let cool. Rinse the herbs, shake dry and remove the leaves from the stems. Peel the garlic, chop, and puree with herbs and pine nuts in a blender. Gradually pour in the olive oil until the pesto is thick. Mix in the Parmesan. Season with salt, pepper, and a dash of lemon.
For the scallops, peel the radish and slice thinly using a mandoline. Allow radish slices to soak in the beet juice for a few minutes, then pat dry on kitchen paper.
Rinse the scallops, pat dry and soak for about 20 minutes in milk. Remove and pat dry again and cook both sides in warm butter for about 2 minutes. Remove, season with salt and let cool.
Preheat the oven to 240°C (approximately 450°F).
Cut the baguette into slices and toast until golden brown in preheated oven.
Drizzle with olive oil and rub with a peeled, garlic clove.
For the fig and cheese appetizers, top half of the baguette slices with crumbled Roquefort. Rinse the figs and cut into thin slices. Arrange on the cheese and drizzle with a little honey. Spread the remaining baguette slices with the pesto.
Cut the wheat bread into circles about 5 cm (approximately 2 inches) in diameter and spread with a little butter.
Cut the scallops crosswise into thin slices and place on the bread slices. Garnish with radish slices and parsley leaves and grind fresh pepper over the top. Arrange the canapes on a serving platter and serve immediately.
