Scallop Horseradish Finger Food — Amuse bouche à la coquille St Jacques et au raifort

I do impulse buys. Many times. It is not yet a handicap (I mean, I know about it) but all the same, it is sometimes what is the word?, overwhelming and burdening. I could feel sorry for that thing I just bought, promise it will not happen again, burn it so that I don’t see it and have to feel bad, make a prayer, eat chocolate to forget, but I really do not need to, because in America, there is a façon d’être, a habit that saves moi and my bad habit. And this is how.

After an impulse purchase, you usually rush home (at this point, you still like your thing). You look at it, you might place the thing on the bed or a chair. There is a tiny chance that you might forget about the thing when the phone rings and you run to get it before the voicemail picks up. The following day, quite possibly, you could remember about the thing and realize how much C…it is. In most places (France is one!), you would be stuck with the thing. But not in America! In America, when you do not like the thing you just bought, what do you do? You go back and retrace your steps in order to R E T U R N the thing!

And so you might wonder what food has to do with this account?

With food, impulse buys exist too. At least in my world. Oddily enough though, there are of a different kind. I might be thinking “What was I thinking?” as well ( a lot of thinking in Béa’s head), but I always manage to find a way to keep the thing and make good use of it. Is it my love for food? I quite like those clothes I spontaneously buy from time to time. Food is just different. Hence for every trip to my grocery store, I always run the risk to suffer from an impulse buy. Without a what-to-buy list in my hands, the statistics for this to happen run higher.

It happened last week when I went to my local store. I found a new gold treasure: Beet Horseradish.

What took me about the item was two things, actually four.

  • Love beets.
  • Love horseradish. Ah le bon raifort!
  • Love the raspberry-fushia colour (I am a girl, what can I say)?
  • I thought, What a cool jar, if I buy the horseradish then I have the jar.

Last week, I came home with a thing and there was no way I was going to return it. I was going to cook something and this is what I imagined:

Scallop Horseradish Finger Food

You need:

  • Fresh scallops (no water, medium to large sized) – as many as you need amuse-bouche (finger food).
  • 1 cucumber
  • Beet horseradish (the one I found is grown locally in MA)
  • Vegetal oil
  • 1 scallion
  • Fleur de sel
  • Cayenne pepper

Steps:

  • Pat the scallops in a paper towel before using to keep them dry.
  • Heat some vegetal oil in a pan and when hot, sear the scallops (only a few mns as they need to remain half-cooked in the middle).
  • Add a dash of cayenne pepper.
  • Make nice slices in the cucumber (make nice cuts on side).
  • On a piece of cucumber, put some beet horseradish spread and then place a scallop on top.
  • Sprinkle with fleur de sel and tiny twigs of a thinly chopped scallion.

This is a great little amuse-bouche (finger food), a snack, or a small appetizer. Party time!

If you do not find this beet-horseradish spread or you hate even the thought of it, I am sure you can either make some (I plan to do that) or substitute it with something similar (it has to be fushia or red, come on, we need to keep the fun). What attracted me was also the colors!

Posted in Appetizers, Fish, Gluten Free | 24 Comments

24 comments

  1. i think i’d be able to eat a LOT of those. they are beautiful but look deliciously irresistable too. your blog always makes me hungry!

  2. I love beets and horseradish too! (I bet you miss cryovac’d beets….which initially scared me, but now I love ‘em) Will have to get out my little jar of raiforte from Germany.

  3. in Japan, we can’t return things either, that’s what I love about Hawaii/America–return heaven! these appetizers look great and I’m sure you’ll be able to make your own beet horseradish too!

  4. Wow!

    Those scallops are glistening and incredible! I love scallops, Bea. Unfortunately I find it hard to find really good ones here. Most often when I buy them and bring them home I end up being very disappointed.

    But this recipe sounds incredible. It would be a wonderful way to start a meal.

    And now I must go to work … au revoir!

  5. This just looks ABSOLUTELY perfect and you are making me So very very hungry!

    Such beautiful photography!

  6. I would have impulse bought that too! Love beets. Love radishes. Am a girl so even though pink is not my favourite colour, would have bought it just so I do not lose my girlie membership card. Love the amuse bouche – the colours! The scallops! The hunger …

  7. Magnifique Bea! Mais je suis curieuse de savoir ce que l’on pourrait substituer a ce spread? Merci et encore bravo!!

  8. Superb picture and I love your finger food. I know exactly what you mean by impulsive buys. Sometime I think I could sell all my jars on ebay.
    Hopefully I’m not too bad with clothes but just because I spend all my time on food stores.

  9. Tes photos sont toutes incroyables et tes recettes me font envie, même si mon anglais ne me permet pas de suivre tout ce que tu fais

  10. I’m an impulsive buyer too, especially when it comes to food. A couple of years ago I bought some coca-cola bottles – Mathew Williamson was commissioned to design them, they now sit in kitchen looking pretty.

  11. The moment I saw the scallops I knew I was in for a treat, but to “meet” another woman with a yen for horseradish and appealing jars is… icing on the cake!

    I love this little dish- the crunch of the cucumber would perfectly complement the “bite” of the horseradish and the tenderness of the scallop. Must try this one!

  12. What a fun story! I am notoriously bad for picking up random things here and there… for me, it’s almost always about the packaging and the color. In fact, I just came home with these gorgeous candy-coated chocolate mixture in robin’s egg blues and spring greens…

    And of course, your recipes and photos are gorgeous as usual!

  13. Bonjour Bea, with the strong flavor of raifort and sweet beet… and the flavorful scallop… over cucumber.. what a harmony of flavor… Great photo and idea!

  14. Hi ptinfrance, thanks a lot. They are so tiny tiny so I am sure you could eat more than one! Hope you are well fed after visiting!

    David, ah yes good old Germany! Why do you go there to find raifort btw, not possible to find it in Paris?? You need an excuse for a trip, don’t you?

    Kat,
    Bummer not to be able to return things, isn’t it? Yes I will scratch my head to make the spread ;-)

    Ivonne,
    thanks my dear! A pity you cannot find good ones in Toronto. They are so delicious. Mind you, we are lucky here in Boston with fish generally speaking! Hope your day at work was good!

    Matt, merci! Hungry??? ahaah, you can have a piece of Nevat, or send me some and in exchange, I send you 2 scallops amuse-bouche!

    MM, ahhah, girlie membership! Funny you! Yes we are a whole group! Thanks for your nice words, always!

    Flo, merci. Je ne sais pas encore, substitution par…hmmm, on y réfléchit?

    Pascale,

    Thanks a lot for your nice words. Yes impulse buys are terrible but do we feel sorry? no! You can seel all sorts of things on ebay, so that you can buy more and recycle!

    Marmitedecathy, merci de ta visite. SI tu ne comprends pas, tu peux toujours regarder les photos, ou m’écrire un mot, je peux traduire!

    Gastrochick, thank you! I wish I could see your coca-cola bottles. You should blog about them!

    Liz, you are funny! Thanks! I thought the expression was the cherry on top of the cake!! Let me know if you try!

    L,
    Thanks as always! I cannot wait to see what you got. You always have so nice dishes and plates!

    Relly, merci à toi aussi!

    Melissa, merci bien.

    Catherine, you should design a vegetarian version for us!

    Sweetnicks, thanks a lot! Glad you like it!

  15. I am glad you discovered this condiment! It is quite nice I think. We used to use it a lot with fatty fishes or beef. I like your manner of using it-
    I will try this in the future!

  16. Look ! That is a beautiful picture, love the color…
    It would be a way to start a my Menu
    Thanks & best regards

  17. that beet/horseradish sauce is aka as “chrein” which is the traditional accompaniment to gefilte fish, usually served at Ashkenaz Jewish shabbat dinners. cool to see it repurposed for more creative usage ;-) hope it was delicious.

  18. and you can find that in the kosher aisle of any supermarket..

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