- Chicken (or duck) liver pate
- 1 lb bay scallops
- 1 baguette
- Red wine-caramel sauce
- Cut baguette into 1-cm slices, toast in oven at 400 for 10-15 minutes or in a toaster.
- Sear bay scallops on one side in vegetable oil at high heat until brown and crispy, about 4 minutes (do not overcrowd pan!)
- Spread pate on toasted bread. Top with scallops, drizzle wine-caramel sauce and serve.
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