Scallop and prune rolls

4 servings

10 minutes

Scallop and prunes rolls are a harmonious combination of seafood, smoked bacon, and sweet dried fruit that offers rich flavor and refined pleasure. In Europe, such appetizers are often prepared for festive receptions or cozy family evenings. Tender sea scallops wrapped in aromatic bacon add zest to the dish, while prunes contribute sweet, caramel notes. Baked to a crispy crust and served on crunchy toasts, these rolls are perfect as an appetizer for white wine or sparkling drinks. Worcestershire sauce and butter enhance the depth of flavors, making the dish rich and balanced. The ease of preparation and elegant presentation make this recipe an ideal choice for those looking to impress their guests.

Energy value per serving

• Calories: 355.3
• Proteins: 13.6g
• Fats: 18.5g
• Carbohydrates: 34.9g

Ingredients

• Pitted prunes: 8 pc
• Smoked pork belly: 100 g
• Scallops: 4 pc
• Butter: 1 tbsp
• Worcestershire sauce: 1 tsp
• Toast bread: 4 pc

Cooking steps

1. Cut the strips of brisket in half to make narrow ribbons. Also cut the scallops in half.

   Required ingredients:

   • Smoked pork belly: 100 g
   • Scallops: 4 pieces

2. Wrap half of the scallop in one layer of bacon. Pierce through with a toothpick to prevent the bacon from slipping off the scallop.

   Required ingredients:

   • Smoked pork belly: 100 g
   • Scallops: 4 pieces

3. Then wrap the prunes in the same way. It's preferable that the prunes and scallops are of the same size, so if the prunes are small, wrap two berries at once.

   Required ingredients:

   • Pitted prunes: 8 pieces

4. Melt a tablespoon of butter in a saucepan and dissolve a teaspoon of Worcestershire sauce in it.

   Required ingredients:

   • Butter: 1 tablespoon
   • Worcestershire sauce: 1 teaspoon

5. To make toast, place the bread in the oven for three minutes or use a toaster. Cut each slice into four triangles and brush them on both sides with melted butter.

   Required ingredients:

   • Toast bread: 4 pieces
   • Butter: 1 tablespoon

6. Cover the rack with two layers of foil and place wrapped scallops and prunes on it. Put it in a preheated oven at maximum for three minutes. It should be placed high - leaving 5 cm to the spiral. Wait until the bacon is dry and crispy, then remove from the oven.

   Required ingredients:

   • Smoked pork belly: 100 g
   • Scallops: 4 pieces
   • Pitted prunes: 8 pieces

7. Place prunes and scallops on the toasts and serve.

   Required ingredients:

   • Pitted prunes: 8 pieces
   • Scallops: 4 pieces
   • Toast bread: 4 pieces