Scallop and Prune Rolls
⏳ Time
10 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Scallop and prune rolls
Ingredients
- Pitted Wild Apricots - 8 pieces
- Salted pork belly - 3.5 oz
- Scallops - 4 pieces
- Butter - 1 tablespoon
- Worcestershire Sauce - 1 tablespoon
- Sourdough Bread - 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 of the scallop in a single layer of bacon. Pierce it through with a toothpick to keep the bacon from slipping off the scallop.
Step 3
Then wrap the prunes in the same way. It is preferable for the prunes and scallops to be of equal size, so if you have smaller prunes, wrap two pieces together 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 and prunes wrapped in bacon on top. Place it in a preheated oven at maximum temperature for three minutes. Position it high, leaving about 2 inches (5 cm) from the heating element. Wait until the bacon is dry and crispy, then remove it from the oven.
Step 7
Place the prunes and scallops on the toast and serve.
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