Jeweled Scallop Canapés

Savory bites from the sea are garnished with pomegranate arils in Jeweled Scallop Canapés.

Jeweled Scallop Canapés
Yield: 16 canapés • Preparation: 20 minutes • Bake: 10 minutes • Cool: 15 minutes • Cook: 2 minutes
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  1. 8 slices white sandwich bread, such as Pepperidge Farm Farmhouse Style
  2. ⅓ cup plus 2 tablespoons butter, softened and divided
  3. 8 large ocean sea scallops
  4. ¼ teaspoon salt
  5. ⅛ teaspoon ground black pepper
  6. 3 tablespoons canola oil
  7. 1 tablespoon thinly sliced shallot
  8. 2 tablespoons celery leaves
  9. 3 tablespoons fresh lemon juice
  10. ⅓ cup watercress sprigs
  11. 1 tablespoon pomegranate arils*, such as Pom Wonderful
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. Using a 2½-inch round cutter, cut 16 rounds from bread slices. Spread 1 side of each round with ⅓ cup softened butter. Place on prepared baking sheet, butter side up.
  4. Bake until light golden brown, approximately 10 minutes. Transfer bread rounds to a wire rack, and let cool for 15 minutes.
  5. Pat scallops dry with paper towels. (Scallops should be completely dry before cooking.) Season both sides of scallops with salt and pepper.
  6. In a medium skillet, heat oil over high heat. When oil shimmers and is very hot, carefully place scallops in pan, using tongs. Reduce heat to medium-high. Cook scallops for exactly 1 minute, turn over, add shallot and celery leaves to pan, and then cook the other side for exactly 1 minute. After 2 minutes, scallops should be caramelized on both sides. Remove pan from heat, and immediately add remaining 2 tablespoons butter and lemon juice. Spoon pan juices over scallops, turning to coat evenly.
  7. When scallops are cool enough to handle, cut each in half horizontally with a sharp knife.
  8. Place a sprig of watercress on top of each toast round. Place a scallop, cut side down, on top of watercress.
  9. Top each canapé with a watercress sprig and 3 pomegranate arils.
  10. Serve immediately.
  1. *Pomegranate arils are the fleshy jewel-colored coating that surrounds pomegranate seeds. (Some people may think of them as the actual seeds, but if you look closely, you can see the seeds inside the arils.) They are great served as a snack or used as a garnish.
  2. • Scallops can be sautéed earlier in the day (after the point of spooning pan juices over scallops) and refrigerated in a tightly covered container. Gently rewarm, over low heat, in a skillet. Then proceed with assembling canapés.
TeaTime Magazine
 From TeaTime November/December 2013


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