Do you remember the scallops in saffron What did we cook last Christmas? East scallop pate It is a great recipe to take advantage of those that can be left over. It is a simple and quick recipe that anyone can make and it works great as a starter.
We have used scallops, but you can use others in a similar way shellfish or fish, whether fresh or canned. The idea is to crush them with creme fraiche and egg yolk to achieve a mixture with a smooth texture that can be spread on a toast.
Toast with pate of scallops
Scallop paté makes a great starter at any family gathering on bread toast. Test it!
Author Maria
Kitchen: French
Recipe type: Starters
Preparation time:
Cooking time:
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Ingredients
- 12 scallops
- 30 g. of butter
- 1 tablespoon of extra virgin olive oil
- 1 splash of white wine
- 1 boiled egg yolk
- Creme fraiche Cheese
Preparation
- We dry the scallops with kitchen paper.
- In a non-stick frying pan we place 30 g. of butter and a tablespoon of extra virgin olive oil. Heat until the butter has melted and is bubbling. So, we incorporate the scallops and we cook over medium heat 1 minute on each side.
- We pour a splash of wine white and we turn up the heat so that the alcohol evaporates and the scallops brown. We reserve off the fire until cool.
- In a blender glass we grind the scallops with the boiled egg and the crème fraîche. We will add the crème fraîche little by little, until we achieve the desired texture. We take to the fridge.
- We serve the pate on toast bread.
Nutritional information per serving
Calories: 245