This month's Daring Baker's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Karen is in the Netherlands and Zorra is blogging from Spain.
The challenge was to make either sweet or savory tuiles and I chose the savory. The recipe used for the savory ones are from The French Laundry - this batter is what is used to make the cornets for their famous salmon tartare cornet appetizers. These appetizers are like little ice cream cones. They are just two or three bites. I did not want to fill them with salmon tartare, however, because I knew my husband would not eat them so I filled them with a mixture of ricotta and parmesan cheese and then grated parmesan cheese on top. You can fill them with anything your imagination comes up with!
These scallops, in a simple orange sauce, are so intense and flavorful that you won't believe how easy they are to make. We loved them. I've adapted this recipe from "Urban Italian", the wonderful cookbook Andrew Carmellini came out with this fall. He's the chef responsible for the award winning Italian food at A Voce, in New York City. In his recipe, he calls for the smaller bay scallops, but I used sea scallops because that's what I had on hand.