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 finesWhat 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