on Brioche Toast
Yield: 20 appetizers
Prep Time: 40 minutes
Cook Time: 10 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Nellie's Garden Dry Rose, Cold Creek Vineyard Riesling, Columbia Valley Riesling, Columbia Valley Sauvignon Blanc
1 lb prawns
1 lb bay scallops
Kosher salt & pepper, to taste
Olive oil
Remoulade Sauce, recipe follows
20 Brioche toasts or crostini
Season prawns and scallops with salt & pepper. Place large saute pan over medium-high heat; drizzle in a little olive oil. Saute prawns, in batches, until cooked through; transfer to platter. Return pan to heat; drizzle in a little olive oil. Saute scallops, in batches, until cooked through; transfer to platter with prawns. Set aside to cool.
Coarsely chop seafood and place in medium bowl. Add remoulade sauce and check seasoning. Serve along side brioche toasts.
2-3 Tbs Creole mustard, or more to taste
3/4 cup mayonnaise
1 clove garlic, smashed and minced
1 Tbs smoked paprika
1/2 cup minced celery
1 cup chopped green onions
1/4 cup chopped Italian parsley
1/8 cup chopped chives
1/8 cup chopped tarragon
2 Tbs prepared horseradish
1 tbs chopped anchovy
Good pinch cayenne pepper
2 Tbs lemon juice, or more to taste
Tabasco sauce, to taste
Kosher salt & pepper, to taste
Place all ingredients in bowl; whisk to combine.
