Gourmet Seafood Bites
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 8 Flour tortillas
- Oil
- salt
- 10 Scallop
- 6 Tbsps Oil
- salt
- peppers
- 3 Tbsps pickled, red Cabbage
- red salad
- 4 Red cabbage leaf (cut into thin strips)
- 4 Tbsps Chili sauce
Preparation
Kitchen utensils
1 Measuring cups, 1 großer Pot mit Deckel, 1 Oven-proof skillet, 1 Tablespoon, 1 Slotted spatula, 1 kleines Sieve, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Fine grater, 1 Whisk, 1 Small bowl
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
2.
Cut out rounds from the tortillas using a 4cm|1 1.2" cutter. Place on the baking tray and brush with oil. Sprinkle with salt and bake for 5-7 minutes until crisp. Set aside to cool.
3.
Cut each scallop in half. Heat 1 tablespoon oil in a frying pan and quickly sear the scallops on both sides, until slightly charred. Remove and set aside. Sprinkle with salt and pepper.
4.
Place 1 scallop half on each tortilla round. Top with a tortilla round and add a little red cabbage. Place a half scallop on top and cover with salad leaves. Place a tortilla round on top.
5.
Heat the remaining oil in the frying pan until very hot. Cook the cabbage strips for 1-2 minutes, stirring, until crisp. Drain on kitchen paper.
6.
Place a few deep fried cabbage strips on top of each canape.
7.
Place the canapes on a serving plate and garnish with chilli sauce
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