Home » Seafood Appetizers with Scallops, Two Ways

Seafood Appetizers with Scallops, Two Ways

Fried Fritter with romesco sauce and an open-faced fritter topped with a seared scallop and quail egg on a white plate. The Plate is also garnished with chimichurri, pickled peppers, and fresh chives.

Seafood appetizers are my favorite, and scallops are at the top of my favorite proteins’ list; when I saw them in these MasterChef Junior dishes, I was very excited and chose to cook and shoot them on the same day. If I went to a restaurant and saw “Scallop Appetizers, Two Ways” I wouldn’t even have to look at the rest of ingredients; I’d be sold.

If you love seafood, too, here are some other MCJ recipes you might want to read about:

Scallop and Smoked Trout Fritters with Romesco Sauce

A smoked fritter with romesco sauce topped with fresh parsely.

This was the ultimate comfort food app. I don’t think of smoked trout as the best app but in this recipe, it was a perfect partner with the scallops. Combined with fresh herbs, spices, and bread crumbs, and then fried in hot oil, it became a masterpiece. I consider myself a saucy gal so I particularly love dishes that include any kind of dipping sauce. The romesco was vibrant in color and taste. It had a lovely, thick consistency that paired well with the fritters.

A bowl of thick, chunky, red romesco sauce.
Romesco Sauce
A pinch bowl with chimichurri with a spoon resting against it.
Chimichurri

Scallops with Chimichurri, Pickled Peppers, and Quail Eggs

Fried Fritter with romesco sauce and an open-faced fritter topped with a seared scallop and quail egg on a white plate. The Plate is also garnished with chimichurri, pickled peppers, and fresh chives.

This recipe has it all, so I actually prepped more than half of it the day before, which really helped on cooking day because both of these appetizers were quite time-intensive. In addition to the chimichurri, pickled peppers, and quail eggs, there was supposed to be polenta cakes.

I’ve never made polenta before (which, if you’re new around here, happens a lot) and unfortunately these didn’t turn out perfectly. It can be frustrating when this happens, but it just leaves me wanting to try again in the future. It was extra unfortunate because that’s what everything was supposed to be served on. In the end, I cut some of the fritters in half and then added the scallops and toppings. I was really happy with the overall taste and very thankful I cooked these seafood appetizers together.

I only have one more appetizer to go. Stay tuned!

All my love,
Dani, a big tid

P.S. If you love this plate, it’s made by a talented pottery maker in DFW. Here is her website if you wanna check her out.

April 21, 2021
Scallop and Smoked Trout Fritters with Romesco Sauce &
Scallops with Chimichurri, Pickled Peppers, and Quail Eggs
Pg. 15 & Pg. 30
Jasmine, Season 5 (winner) & Team Challenge
85 down & 86 down…13 to go!

Follow Along!

This Is Gonna Be Fun.

Make sure to subscribe so you don’t miss out on any of the good stuff–growth + successes, failure + flops, and all honest moments in between!

Leave a Comment

Your email address will not be published.

*