Scallop and Prune Rolls on Toasts
Appetizers • European
Description
Scallop and prune rolls on toasts
Ingredients
- Prunes 8 pieces
- Scallops 4 pieces
- Salted pork belly 5 oz
- Butter 1 tablespoon
- Worcestershire Sauce 1 tablespoon
- Toasts 4 pieces
Step-by-Step Guide
Step 1
Cut the strips of bacon in half to create narrow ribbons. Also, cut the scallops in half.
Step 2
Wrap a half scallop with a single layer of bacon. Pierce through with a toothpick to keep the bacon from slipping off the scallop.
Step 3
Then wrap the prunes in the same way. It's preferable that the prunes and scallops result in bundles of similar size, so if the prunes are small, wrap two pieces at a time.
Step 4
Melt a tablespoon of butter in a saucepan and dissolve a teaspoon of Worcestershire sauce in it.
Step 5
Toast the bread by placing it in the oven for three minutes, or use a toaster. Cut each slice into four triangles and brush both sides with melted butter using a pastry brush.
Step 6
Line a rack with two layers of foil and arrange the scallops wrapped in bacon and prunes on it. Place it in a preheated oven at the highest setting for three minutes. Position it high enough so that there is a 5 cm gap to the heating element. Wait until the bacon becomes dry and crispy, then remove from the oven.
Step 7
Place the prunes and scallops on the toast and serve.
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