Scallop Canapés – 2 Ways



If you are hosting a party or gathering and want to serve your guests something that are healthy, looks fancy, taste delicious but are easy to make these little canapés might be what you are looking for.

One of the things I like best about this recipe is that you can prepare the purées and toppings before your guests arrives so you don’t have to stand in the kitchen all night.

The quantities for the 2 Way Scallop Canapés will differ depending on how many quests you have. I normally have 3-4 scallops per person

Ingredients (Based on 4 people -3 scallops each)
Scallop on avocado with tomato & mango salsa
6 Scallops
1 Avocado
1 teaspoon fresh lemon juice
1 Tomato
1 Spring onion
1/2 Mango
Coriander to your liking

Smash the avocado with a pinch of salt and lemon juice.
Marinate the scallops in olive oil and balsamic while you prep the mango salsa.
Finely cut mango, tomato, coriander and spring onion, mix it all together.
Fry the scallops 1-2 minute on each site. Put your avocado mash on a plate or on a serving spoon, put the scallop on the mash and top with your salsa.

Scallop on parsnip puree with bacon
2 Parsnips
Dash of almond milk
1 teaspoon of grass fed butter (of if you are strict Paleo use oil instead)
Salt and pepper for seasoning
2 rashes of short cut bacon

Make a parsnip mash by boiling parsnip until it’s soft. Mash with a little bit of almond milk and butter. Fry a couple of slices of bacon until they are crispy. Take them off and let them rest one a piece of paper towel. Fry the scallops 1-2 minute on each site.
Put the mash and scallops on your plate/spoon top it with finely cut up bacon .


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