| Recipe from the Black Countess of the Capesante RollsIngredients10 cl xenés16 scallop shellfish without coral8 water chestnuts (canned naturally)4 onion stems16 bacon slices1 pinch of caster sugar1 tablespoon lemon juice, pepper PreparationIn a bowl mix xenes, sugar and lemon juice. Add the scallops, stir gently, cover and leave to macerate in the refrigerator for 30 minutes, stirring occasionally. Turn on the oven grill. Drain the water chestnuts, then cut them in half in the direction of the thickness. Wash the stems of the onions, dry them and cut them into 4 pieces each. Place 1 mollusc in the centre of each slice of bacon and sprinkle with ground pepper. Add 1/2 chestnut of water and a piece of spring onion, close the roll and secure it with 1 toothpick. Place the appetizers on a baking sheet, bake them at 10 cm from the hot grill and let them brown for about 10 minutes, turning them halfway through cooking. Serve freshly baked. |
