This week’s French Fridays with Dorie recipe (Scallop and Onion Tartes Fines, p 168) was my first foray back into the kitchen after our whirlwind trip to France and Denmark last week. I’ll admit I was in a big of a jetlagged fog when I made and ate these – perhaps this accounts for my own confusion about firstly how to make then eat them!
Basically it’s puff pastry that you bake flat (between two cookie trays so it doesn’t puff up too much (confusion #1) topped with caramelised onions and crispy bacon topped with thinly-sliced raw scallops (confusion #2) that is then reheated in the oven for a couple of minutes (confusion #3). Wait – what? Ok, so I like scallops but not raw-ish. So I decided to go
rogue my own way and sear the scallops before I placed them on the warmed pastry/ onion/ bacon disks. So the flavours were good but this was a bit odd to eat – all the components kind of fell off – it was too big for a “bite” and really too small for eating with a knife and fork (but we managed!).
Verdict? These were tasty but I think I’d prefer to serve the scallops sans pastry. Or else the pastry sans scallops. For me, the three elements, though tasty, didn’t *quite* work together. Maybe I shouldn’t have seared the scallops and followed the instructions. But I’m glad I did and didn’t
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