capperi

Sesame bread, capers, anchovies and egg sauce make for a salty and nutty topping in this scallops au gratin recipe.  

Scallops Au Gratin With Capers and Anchovies

butter

scallops,

sesame roll

lemon

pickled capers

anchovy fillets

chervil

dry white wine

sesame seeds

olive oil

salt

Prepare an egg sauce: beat the egg yolks with the juice of half a lemon and a pinch of salt; whisk over a bain-marie, slowly drizzling in the clarified butter until it is thick enough that it clings to a spoon.&nbsp;

Remove the scallops from their shells and wash both the scallops and the shells; sauté the scallops in a pan with a drizzle of oil for 2 minutes. Add 1/2 cup wine and let evaporate. Remove the scallops from the pan, setting the sauce aside.&nbsp;

Remove the crust from the sesame roll and chop the crust roughly.

Rinse 1 Tbsp. capers and chop them together with 3 anchovy fillets. Arrange the shells on a baking tray and place the cooked scallops inside. Baste with a bit of the cooking sauce, then top with the chopped bread and the chopped capers and anchovies. Top each scallop with 1 Tbsp. egg sauce and broil for 3 minutes. Serve garnished with chervil and sesame seeds.

This Mediterranean bread with olives, sun-dried tomatoes, and capers makes for a deliciously impressive appetizer. 

Olive and Caper Bread

4CUPS pizza or all-purpose flour

5OZ. black olives, pitted

2 1/2OZ. sundried tomatoes

1OZ. Taggiasca olives, pitted

capers

1/4OZ. fresh brewer's yeast

Dissolve the brewer’s yeast in 1 1/2 cups warm water. Pile the flour on a flat work surface. Add the dissolved yeast and salt and knead until uniform. Transfer to a bowl and cover with a damp kitchen towel. Set aside to rise for around 1 hour.&nbsp;

Purée the black olives, Taggiasca olives, and sun-dried tomatoes with 1 Tbsp. oil and 2 Tbsp. water until creamy.

Line the bottom of a cake pan (diam. 10", h. 2 1/2") with a circle of parchment of paper. Using a rolling pin, roll out the dough to a thickness of around 1/8" in a square form. Trim the sides and spread the olive-tomato purée over the entire surface. Add the drained capers.

Cut the dough into 8 strips, 2 1/2" wide, the same as the height of the pan, and roll them into pinwheels. Arrange in the pan to form a flower: one pinwheel in the middle and the others around it, with a little space between them. Let rise, covered, for 1 hour.

Preheat the oven to 375 °F. Brush the top of the pinwheels with a little oil and bake for 45-50 minutes.

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Scallops Au Gratin With Capers and ...

Olive and Caper Bread

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The most viewed capperi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Scallops Au Gratin With Capers and ...

Olive and Caper Bread

The most viewed capperi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine