Seafood is brilliant for appetizers. It’s not too heavy, it’s fresh and really starts your apetite. I did an experiment with this one though, I added my favorite ingredient. It’s my dark little secret.
Serving size: 2 pers
Estimated preparation time: 15 min
10-20g dark chocolate
Spinach or baby leaf salad
Rinse the scallops in cold water and dry them. Like almost any meat, they should be around room temperature before you toss them into your frying pan.
Grate the chocolate, so we don’t have to worry about that later.
Dice the bacon. Heat your frying pan with some butter, and cook the bacon until the fat starts to melt. Put your scallops in the frying pan with the bacon. They need about 2 minutes on each side, but this can vary. You want a nice brown color, and they are supposed to be raw in the middle. If you overcook them, they get chewy and rubbery. We do not want that!
Make sure to toss in the asparagus as well for a quick warmup. Make sure to spoon that bacon-butter over your scallops, it adds more flavor!
Wash and dry spinach or baby leaf salad and place it as a bed for the scallops on the plate. Carefully place your scallops on top of the bed. Sprinkle bacon around the plate, and place your asparagus on top.
Add some grated chocolate and enjoy with a nice wine. I recommend Louis Moreau Chablis 2011 for scallops.