It isn’t often, okay, its never, that I serve a pre-dinner snack. And a French one at that. Tonite it was differnt. Tonite we had a fine little tart just before we ate. Puff pastry, onions, bacon, scallops. All these came together in Dorie’s scallop and onion tartes fines
What wonderful flavors these were. Just the fragrance of the soft caramelizing onions was enticing, but then you add the bacon and … Well, what can I say. Baked rounds of puff pastry are topped with an onion and bacon mixture. These are topped with slivers of scallop. While Dorie used raw scallops and then warmed the whole thing in a very hot oven I sliced and then quickly seared my scallops first. It definitely enhanced the flavor of the scallops. I did this because I wanted to make sure the scallops were done. And the Hubs does not like undercooked seafood.
If you would like to see other Tartes Fines click on over the French Fridays with Dorie.
The recipe is in Dorie Greenspan’s around my french table on page 168
Tea and Scones 
March 21, 2014 at 7:51 AM
I seared my scallops too and agree that it enhanced the flavour..
March 21, 2014 at 10:56 AM
LOVE that you seared them. I had to pass on trying one of these because I can barely take the texture of scallops to begin with, so the slightly warmed version was not going to happen. My sushi loving taste testers jumped right in. If I had colored mine as you did, I absolutely would have tested them as well. In fact, I think I see a well cooked repeat coming 🙂 Great job !
March 21, 2014 at 6:36 PM
Searing the scallops was a great idea! I enjoyed them, too!!!
March 21, 2014 at 6:48 PM
Your tarts look beautiful…searing the scallops gives them such a nice color! Glad you enjoyed them…we did too!
March 22, 2014 at 12:49 AM
We do eat with our eyes so a sear would have helped this one at more than one level I think.
March 22, 2014 at 4:57 AM
I wish I’d seared my scallops, too. Yours look mouth-wateringly good.
March 22, 2014 at 9:32 AM
We really enjoyed this too – and looking at those scallops makes me wish I had seared mine too. Yum
March 22, 2014 at 10:56 AM
So wish I seared.
March 22, 2014 at 11:29 AM
Your dish looks amazing! I didn’t get to these, but your take with the seared scallops certainly seems like the way to go. So glad you enjoyed!
March 22, 2014 at 1:38 PM
What a beautiful color in those scallops. There is no way to go wrong with scallops and bacon together.
March 22, 2014 at 4:25 PM
I seared my scallops too. I think it needed that. Maybe a predinner appetizer will become a regular thing for you!
March 24, 2014 at 6:05 PM
Your tart looks so yummy! I am glad that you liked this recipe! I was not brave enough to dare mix bacon with scallops 🙂 Oh well maybe next time!
March 25, 2014 at 8:27 PM
Smart and wise to sear the scallops first. So many others thought of that technique also. Not me, I cooked my scallops longer than Dorie suggested which meant my tart dough got a little tooooo brown. That’s whaty this recipe is, I think, a little teaser before dinner. Glad the two of you enjoyed it.
March 26, 2014 at 4:31 PM
Your tart looks lovely, and searing the scallops was a clever idea – I hated the fishiness of the underdone ones.
August 18, 2014 at 12:00 AM
[…] I choose this recipe from my assigned blog, Tea and Scones. There are all kinds of wonderful recipes on this blog for baked goods, as well as mouthwatering things like Yorkshire Pudding and Scallop and Onion Tarts Fines […]