Bacon-coated Scallops on Zucchini Julienne with Braised Tomatoes and Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 scallop (s) (nuts)
- 4 slices bacon
- 4 sprigs rosemary, (for skewers)
- 2 large potatoes, (waxy)
- 2 teaspoons butter
- 12 cherry tomato (s)
- 1 zucchini
- olive oil
- 2 clove (s) garlic, pressed on
- 2 sprigs rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the nuts under cold running water and dry them well with paper towels. Disconnect and discard the sphincter on the side of the nut. Then wrap the mussel meat tightly with the bacon slices and fix with a toothpick. Refrigerate.
- Peel the potatoes and use a ball cutter (15 mm) to twist 12 balls out of the potatoes. Cook the potato balls in boiling and lightly salted water for 5 minutes, then drain. Melt butter in a pan and fry the still warm potato balls over medium heat. Swing every now and then. Finally, add a little salt.
- Simmer cherry tomatoes in a closed pot with 3 tablespoons of olive oil, 2 pressed garlic cloves and 2 sprigs of rosemary for about 15 minutes. Season with salt and pepper.
- Push the zucchini vertically through a Julienne grater and cook in a pan over medium heat, adding 1 tablespoon of olive oil. Turn every now and then and season with salt and pepper.
- For the rosemary skewers, strip the leaves off the twigs except for a small tuft on top, peel off the bark a little with a sharp knife and sharpen the wooden stalks at the front. Care should be taken to ensure that the length is the same.
- Heat the olive oil in a non-stick pan, put 2 pressed garlic cloves and 2 sprigs of rosemary in it and add flavor to the oil. Fry the nuts on one side for about a minute over high heat until lightly browned, then turn and turn off the stove. After another minute, remove the pan from the plate and let it rest. Salt and pepper. Now remove the toothpicks and replace them with the rosemary skewers. When the clam meat is fried on the skewers, the leaves lose their beautiful green color and turn gray, which doesn`t look good.
- To serve, place the zucchini julienne in the middle of the plate, spread 3 tomatoes and 6 potato balls around each plate and spread some of the tomato stock around the vegetables. Place the mussels on the zucchini julienne and serve immediately.
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