Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Scallops |
| 8 \N | Red onions |
| 185 grams | Blue cheese; (6oz) |
| 60 grams | Mascarpone cheese; (2oz) |
| 1 \N | Egg yolk |
| 110 grams | Spinach leaves; (4oz) |
| \N \N | Vinegar |
| \N \N | Sugar |
| \N \N | Red wine |
| \N \N | Parsley |
To make this dish you need to cook the onions first.
To do this thinly slice them and cook in a little olive oil. Slowly cook them for about 30 minutes with the vinegar.
Roll out the pasty and line a greased tin with the thin pastry before making the filling. Make the filling by mixing the mascarpone and blue cheese together with the egg yolk and seasoning.
Blind bake the pastry in a hot oven. Remove and fill with the mixture and the sliced scallops. Bake in the oven and remove from the tin. Serve with the onion jam on the side.
Converted by MC_Buster.
Per serving: 1540 Calories (kcal); 89g Total Fat; (50% calories from fat); 73g Protein; 122g Carbohydrate; 454mg Cholesterol; 2822mg Sodium Food Exchanges: 0 Grain(Starch); 7½ Lean Meat; 20 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.