Verrine Scallops: Christmas Recipe

Ingredients:

• 1 pound large scallops, cleaned and patted dry
• 1/4 cup olive oil
• 2 tablespoons garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked quinoa
• 1/2 cup roasted red peppers, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 1/4 cup dry white wine
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, whisk together the olive oil, garlic, smoked paprika, thyme, salt, and black pepper. Add the cleaned scallops and toss to coat.
3. Heat a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, until they are cooked through and crispy. Remove from heat and set aside.
4. In a separate bowl, mix together the cooked quinoa and roasted red peppers. Spoon this mixture into the bottom of each individual verrine glass.
5. Add crumbled feta cheese on top of the quinoa mixture in each glass.
6. Chop the cooked scallops and sprinkle them on top of the feta cheese.
7. Add chopped fresh parsley on top of the scallops.
8. In a saucepan, whisk together the lemon juice, white wine, and heavy cream. Cook over low heat until the sauce has thickened slightly.
9. Spoon the creamy lemon sauce over the top of each verrine glass.
10. Place the verrine glasses on a baking sheet and transfer them to the oven. Bake for 10-15 minutes, or until the cheese has started to melt and the scallops are heated through.

Verdict:

This Verrine Scallop recipe is a delicious and elegant addition to any Christmas table. The combination of flavors and textures makes for a tantalizing treat. The creamy lemon sauce ties all the components together perfectly. This recipe will definitely impress your guests.

Serving Suggestions:

Serve the Verrine Scallops as an appetizer or alongside a salad for a light main course. Pair with a dry white wine or champagne for the ultimate festive touch. Enjoy!