Scallop and prune rolls on toast
4 servings
10 minutes
Scallop and prunes rolls on toast are an exquisite combination of seafood and sweet fruits wrapped in smoked bacon. This dish embodies the best traditions of European cuisine, where contrasting flavors and sophisticated ingredient combinations are valued. Tender scallops gain a rich flavor from the crispy bacon, while the sweetness of prunes adds a subtle fruity note. Toasts soaked in butter and Worcestershire sauce serve as the perfect base for these rolls, creating a crunchy contrast. The dish is ideal for elegant appetizers and festive dinners when you want to impress guests with an unusual flavor combination. Easy to prepare and elegantly presented, it will adorn any table.
1
Cut the strips of brisket in half to make narrow ribbons. Also cut the scallops in half.
- 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.
- Smoked pork belly: 100 g
- Scallops: 4 pieces
3
Then wrap the prunes in the same way. It is preferable that the prunes and scallops are of the same size, so if the prunes are small, wrap two berries at once.
- Prunes: 8 pieces
4
Melt a tablespoon of butter in a saucepan and dissolve a teaspoon of Worcestershire sauce in it.
- 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.
- Toast: 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.
- Smoked pork belly: 100 g
- Prunes: 8 pieces
- Scallops: 4 pieces
7
Place prunes and scallops on the toasts and serve.
- Prunes: 8 pieces
- Scallops: 4 pieces
- Toast: 4 pieces
