Scallop Toasts with Wasabi Caviar
Scallop Toasts with Wasabi Caviar is a vegetarian recipe with 24 servings. One serving contains 30 calories, 1g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up sesame seeds, wasabi caviar, sandwich bread, and a few other things to make it today.
Instructions
Lightly brush the bread on both sides with the melted butter. Using a 1 1/2-inch biscuit cutter, cut out 4 rounds from each slice of bread. Arrange the bread on a baking sheet and toast for 5 to 6 minutes, or until lightly golden.
Let the toasts cool on the baking sheet. Leave the oven on.
Melt the remaining 1 tablespoon of butter in a small skillet.
Add the minced scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Scrape the cooked scallions into a food processor and let cool.
Add the ginger and pulse until combined.
Add the scallops and process to a paste.
Transfer the scallop mousse to a pastry bag fitted with a 1/2-inch round tip or a plastic bag with a corner snipped off. Pipe a rounded 1/2 teaspoon of the mousse onto the toasts. Alternatively, spoon the mousse on the toasts.
Using your finger or a pastry brush, smooth the top of the scallop mousse with the ginger pickling liquid.
Bake the scallop toasts for about 5 minutes or until the tops are firm but not rubbery.
Let cool, then top half of each toast with the caviar and sprinkle the other half with the sesame seeds.
Garnish with the sliced scallion greens and serve the toasts at room temperature.
Make Ahead: The scallop mousse can be refrigerated for up to 1 day.
Wine Recommendation: Stuckey: High-acid, low-alcohol German wines, like the sharp, mineral-driven 1997 Lingenfelder Grosskarlbacher Osterberg Sptlese Riesling, go with anything that has ginger or wasabi--and the toasts have both.Triffon: The crisp 1995 Trimbach Riesling from Alsace handles the briny flavor of caviar as well, if not better, than the more traditional Champagne; there's also the illusion of sweetness that matches the sweetness of the scallops.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
![Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay]()
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.