Pidy Mignardise with scallops in bacon

  • 20 pcs Pidy Mignardises
  • 20 scallops
  • 20 thinly sliced lean bacon
  • 20 small skewers
  • 400g seafood velouté
  • butter
  • salmon caviar or chives to decorate
  • Bake the empty Mignardises in a preheated oven at 170°C for about 5 minutes.
  • Roll the scallops in the bacon and prick on a skewer.
  • Fry in a hot pan with some butter.
  • Divide the hot seafood velouté over the Mignardises.
  • Put the fried scallop skewers on top.
  • Finish with some salmon caviar or snipped chives.