Scallop Verrines, The Saturday Blog Showcase

This weeks Saturday Blog Showcase is hosted by Lori at All that Splatters. She and Ann at Tibeault's Table, co-host this Showcase, taking turns every week. Thanks ladies! In case your not familiar, every week you prepare a recipe from another blog and feature it on your own.  Take a look at the links and enjoy some new ideas, foods and recipes.

 

I chose one of my favorite blogs this week. Kate at Serendipity,  has a variety of lovely recipes to choose from. Her Scallop Verrines looked so delicious, I decided to serve them at my last dinner party. Kate suggests many different flavors for the verrines. I choose a simple vegetable mix and tossed together a lemon juice a touch of French mustard and hazelnut oil from my favorite artisan shop in Charroux.

 

Everyone raved, it was an unqualified success. The next morning I sent Kate's link to all the guests, because verrines are just the tip of Kate's iceberg. There is quite a lot to discover on this blog. Give her a visit, you will be as dazzled as I am.

I served these during cocktails before we all sat down for dinner.

Sounds fancy, no? Actually we all stood around the stainless steel table that serves as an island in my kitchen eating, drinking wine and having a good old fashion chat.

It was actually quite simple. I julienne golden beets, celeriac, radishes, fennel and thinly sliced asparagus.  I blanched the asparagus, tossed the whole bunch in a light dressing made with lemon juice, grape-seed oil, as well as hazelnut oil and a touch of mustard, both from Charroux. Next time I will add a bit of chopped hazelnuts.  

Kate made her verrines with an Asian accent. I made my to complement my french menu. You can make yours to suit your own menu and taste.

Honestly, this summer I'll  try this with a Mexican accent of cilantro and chilies.

All text and photos are property of The Gypsy Chef.