Scallops cocktail verrines
Ingredients :
- A 80g pot of La Paimpolaise Scallops and truffles rillettes
- 100g raw pink onions
- Modène vinegar
- Grenadine syrup
- 100g tomatoes
- Olive oil, basil, salt and pepper
- Cherry tomatoes (for decoration)
Steps :
1) Finely chop the onions and place them in a heavy-bottomed saucepan.
2) Pour the Modène vinegar, the grenadine syrup and stew over low heat with the lid on, until you obtain a "marmalade" of soft and lightly caramelized onions.
3) Put the preparation in the fridge.
4) Peel the tomatoes, having removed the peduncle and incised the upper part.
5) Immerse them 5 seconds in boiling water, then cool them in ice water.
6) Deseed the tomatoes and put them in a mixer bowl, add the olive oil, basil, salt and pepper.
7) Emulsify, keep cool.
Presentation : place the onion compote at the bottom of the verrines, then successively the Scallops rillettes and the tomato emulsion, serve well chilled with some toasts.
