We’re going to be finished cooking through Around My French Table in April of next year, approximately, so it’s not surprising that many of the recipes are starting to make me look back as much as look ahead. This week’s dish especially reminded me how close we are coming to the end of the book.
This is our last official scallop dish for the group, save for a bonne idée or two. I’ve told you before that scallops are my favourite seafood, so I’ve been looking forward to tackling this dish.
Tartes fines are usually rounds of puff pastry (or sometimes pâte sucrée for desserts) with finely sliced toppings in a circular design. Though I’ve made
gluten-free puff pastry before, it’s quite an undertaking, so I decided to try out a gluten-free Comensoli Pizza Shell I’d picked up at our local food co-op. It’s a new item there and I managed to get the last package. They went fast and for good reason. This crust is chewy and crunchy, holding its topping without crumbling. I’ll definitely be buying this brand again. It can be hard to find gluten-free pizza shells that don’t fall apart or taste terrible.
The only other change I made to the recipe was to add a bit of balsamic to the caramelized onions before I added slivers of bacon. I’d heard from other Doristas over the week that this dish lacked a little something and I decided that the something must be balsamic. It goes so well with all the ingredients.
It was a good decision, as the jammy bacon and onion mixture was the best part about this dish. The scallops themselves were a little flavourless in comparison. They are really just heated through, rather than fully cooked, and I prefer the crunchy, caramelly flavour of seared scallops.
If I were to make this again, I’d leave the scallops off the tart and sear them instead, serving them on greens alongside. I think they would shine more than they did here and it would make a complete meal.
You can find many other blogged descriptions of this FFWD recipe here: Scallop and Onion Tartes Fines
One Wet Foot 
That’s a great idea to sear them and serve them separately – I just don’t think all thee pieces worked well together, though balsamic sounds like a great addition 🙂
I really like the idea of the balsamic and bacon as well as the seared scallops. I adore sushi and eat raw fish frequently but somehow I feel like not raw is better here. Have a great weekend.
Nothing can really stand up to those onions and bacon. They shouldn’t try. I like your idea of serving separately.
The scallops needed to be seared… love the addition of balsamic. This dish needed some kick.
Great idea of serving them separately – tying the elements together with the balsamic sounds brilliant. Happy that you found the pizza base too – so another find! Hope you enjoy the weekend!
Wonderful idea to add balsamic vinegar to the onions…I added some white wine to mine, and forgot to write about it! That pizza base sounds like a perfect find. Your tartes look delicious, and I like the idea of serving them separately! Happy weekend, Teresa!
I completely agree with you, Teresa. The onion/bacon topping was my favorite part of this too. And the balsamic boost sounds like just the thing. I think I will make this again, but sans scallops next time.
I loved the tarts with caramelized onions… those were so good and rich on their own they didn’t even need the bacon! (yes – blasphemy, I know). I’ve combined balsamic with caramelized onions before and it’s always a hit.
Great idea to add some Balsamic vinegar to the bacon-onion mixture – I’m sure it was delicious. It almost seemed as if the scallops did not go with the rest of the dish, so serving them on the side would be a great solution.
I think we all would have preferred seared scallops…and I also love your addition of balsamic to the onions! Only another year??? It’s gone so fast.
Good call on the balsamic Teresa – sounds like a great addition. But I agree, perhaps caramelising the scallops rather than just heating them would have made this better.
Teresa, the added balsamic vinegar sounds like a very delicious idea – I like the various different ideas that the Doristas had this week when preparing this recipe – and a sear on the scallops certainly will make them look “more attractive” and add another layer of (sweet) flavor to the scallops!
I really like the plate that you used for this post – it all looks very pretty!
Have a nice Sunday!
Great idea to add balsamic to the onions, I am sure the flavors were wonderful.
I think using other variations rather than scallops would be great added
to the onions and bacon.
I need to get back in the saddle – I think I would definitely use your preparation idea and sear the scallops. Balsamic is always a great idea in my book! 🙂
Yes, to the balsamic! That is definitely a flavor that would have rounded out this combination.
Our last scallop dish already? 😦
I like your idea of serving them separately. The puff pastry with bacon and onions (especially with balsamic) is enough that it doesn’t really need scallops.
Balsamic=brilliant. Wish I had thought of it. I actually have a few wonderful balsamics from when I caught up with Cher in Saratoga NY last fall. Even if I don’t revisit this exactly in the future (scallops, I am looking at you …) it was still inspiring and my taste testers enjoyed it. And I love your bright Camembert plate !!
Hey, Tricia, that’s what I was going to say. Balsamic = brilliant. Why oh Why didn’t I think of that. And you also seared your scallops before adding them to your magic pizza dough. I wish I would have done that. I agree with you. I like scallops also but for this recipe, why not put them on the side and use the tarts as an accent along with a green salad or veggie. Good idea, Teresa.
I think the jammy onion and bacon mix would be my favorite part of this dish, as well, Teresa. I love scallops but just don’t see myself pairing them with all those flavors!
It was a bit too much. Seared scallops, though, need to make an appearance on my table soon.