That chef Nino Redruello forgive me, but I like the Toasted scallops au gratin on very tasty peppers from La Gabinoteca, which I have encouraged to make a version or a tribute so that all who have tried it or those who would like to do so can learn to prepare them at home.
The recipe is very simple and the most important and entertaining part is the confit of the peppers until you get a kind of jam, a work that must be done with patience and over low heat so that the texture is very soft and so that the flavor is a real delight. When you have made the peppers, in five minutes you can prepare this delicious appetizer.
Ingredients for 3 people
- 9 scallops, 3 slices of bread, 1 large red pepper, olive oil, 3 tablespoons mayonnaise sauce
How to make scallops toast au gratin over very tasty peppers
We cut three very long slices of bread, giving the oblique cuts to the loaf of bread. To make the toast, we will have to toast the bread lightly, what we will do at the end of the recipe, taking advantage of the time while the oven is preheating to gratin. We grilled the scallops so that they caramelicen slightly on their surface and reserve.
To make the candied peppers, we cut the peppers in raw strips and put them in a saucepan with plenty of oil allowing them to be made at low temperature for one hour, without getting brown.
After drain the peppers and cut them into small squares. We pass the peppers to a small saucepan, add a tablespoon of sugar and a tablespoon of water and cook them until they begin to melt forming a kind of jam.
We preheat the oven to 230º and while it reaches that temperature, we toast the bread. Then we put on each toast a tablespoon of the very sweet peppers and three scallops, covering them with a tablespoon of mayonnaise. Gratin the toast until a golden crust forms and serve immediately.
Processing time | 1 hour for jam and 5 minutes for recipe
Difficulty | Half
The recipe for scallops au gratin on very tasty peppers from La Gabinoteca restaurantIt is an excellent appetizer and a great way to start a dinner, if taken as an entree. Its flavor is excellent and you can enhance it if you accompany it with a glass of white wine. You will tell me what you think.