Bell Pepper Boats: Scallops, Bacon, Tomato, Quail Egg, Ikura (Salmon Eggs)

Contains:  Seafood, eggs.  Is:  Whole30, paleo.  

ikura, recipe, bell pepper, quail egg, bacon, tomato

You can consider this a sit-down appetizer, or perhaps a side for a fairly fancy meal.  The recipe description is per person, simply multiply for more.

This was a rather fun delight to create, something out of the ordinary.  I’ve known for awhile that bacon goes with scallops, which goes with ikura, which goes with quail eggs – and you can certainly leave off the quail egg yolk if unavailable.

You want what is sometimes called “dry” scallops.  They will brown nicely at a high enough temperature, and doing this will keep the insides moist.

You want to remove the “whites” from the yolk of the quail egg – I’ve seen it done by hand, but a small fine strainer, with some finger assistance, works well.  Keep a couple eggs to hand, in case one breaks. Yes, this is served raw.

Prep Time:  10 minutes, maybe.
Cook Time:  Up to ten minutes.
Rest Time:  Simply what is needed for assembly.
Serves:  One side – multiply the below ingredients for more.
Leftovers:  Not as assembled.

Bell Pepper Boats: Scallops, Bacon, Tomato, Quail Egg, Ikura (Salmon Eggs)

INGREDIENTS:

  • 1 half a bell pepper, seeds and other innards removed. 
  • 1 strip of bacon
  • 2-3 sea scallops – the number will depend on size, and on the size of the pepper.
  • 1 grape tomato, halved longitudinally.
  • 1 quail egg yolk.  (Discard the white.)  
  • 1 heaping tablespoon of salmon egg roe (ikura).  
  • A small splash of extra virgin olive oil and white wine (or rice) vinegar.

METHOD:

Blanch the bell pepper half (each bell pepper half) in simmering water for 2 or so minutes, to the level of texture you like.  Remove and cool in chilled water to cease the cooking, set aside.

Pan fry the bacon to your preferred level of crisp.  Set aside, and crumble when cool enough  to the touch.

In the bacon fat, cook the scallops at medium high.  Toss occasionally; cook 2-5 minutes depending on the quality of your scallops, and your texture preference.

Set each bell pepper half out on a small plate, and place a scallop (or a cut portion of a scallop) in each corner within.  Scatter the bacon over the top.

Add the grape tomato halves atop the scallop/bacon.

Scatter the ikura (salmon roe) in a decorative pattern within this bell pepper half.  Allow for a small shallow indentation in the roe.  To this, add the raw quail egg yolk.  A small splash of quality oil and vinegar will be a good final touch here.

Serve, and enjoy.

recipe, bell pepper, scallops, ikura, appetizerrecipe, bell pepper, appetizer, scallops, ikura

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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2 Responses to Bell Pepper Boats: Scallops, Bacon, Tomato, Quail Egg, Ikura (Salmon Eggs)

  1. Pingback: Bell Pepper Boats: Scallops, Bacon, Tomato, Quail Egg, Ikura (Salmon Eggs) — Of Goats and Greens | My Meals are on Wheels

  2. Miz Helen says:

    What a lovely presentation for this flavorful dish! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 552 and come back to see us real soon!
    Miz Helen

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