Boursin

Pan-seared scallop duo with Boursin Red Chili Pepper, served in a shell

1 comment

Preparation

30 minutes

Cooking

35 minutes

Type of dish

appetizer

Ingredients - 12 bites

2 packages of (150 g / 5 oz) Boursin Red Chili Pepper cheese

12 scallops (size 10–20)

30 ml (2 tbsp) olive oil

A few small fresh basil leaves

12 scallop shells (for presentation)

Tomato compote

80 ml (1/3 cup) sugar

60 ml (1/4 cup) red wine vinegar

375 ml (1 ½ cups) diced tomatoes, drained

1 clove garlic, minced

Appetizer

YOUR TURN TO CREATE

01

Place the cheese in the freezer for 1 hour. Next, cut into 0.5 cm (1/4 in) slices. Use a pastry cutter the same diameter as the scallop to cut out round pieces of the cheese. Set aside in fridge.

Prepare the tomato compote. In a small saucepan, heat the sugar and vinegar on medium-high until you have a golden syrup. Remove from heat and add tomatoes and garlic (watch out for splashing). Return to medium-low heat, stirring occasionally, for 25 minutes.

02
03

In a large non-stick pan, heat the oil on medium-high, then add the scallops. Brown on one side only for 2 to 3 minutes, using a tablespoon to baste them with the oil. Turn off the burner, flip the scallops over and let rest 1 minute before assembly.

Spoon 2 ml (½ tsp) of tomato compote into the centre of each shell, add the scallop, then place the cheese on top and garnish with small basil leaves.

04
Appetizer

YOUR TURN TO CREATE

01

Place the cheese in the freezer for 1 hour. Next, cut into 0.5 cm (1/4 in) slices. Use a pastry cutter the same diameter as the scallop to cut out round pieces of the cheese. Set aside in fridge.

02

Prepare the tomato compote. In a small saucepan, heat the sugar and vinegar on medium-high until you have a golden syrup. Remove from heat and add tomatoes and garlic (watch out for splashing). Return to medium-low heat, stirring occasionally, for 25 minutes.

03

In a large non-stick pan, heat the oil on medium-high, then add the scallops. Brown on one side only for 2 to 3 minutes, using a tablespoon to baste them with the oil. Turn off the burner, flip the scallops over and let rest 1 minute before assembly.

04

Spoon 2 ml (½ tsp) of tomato compote into the centre of each shell, add the scallop, then place the cheese on top and garnish with small basil leaves.