Sweet Vidalia Onion, Bacon, Thyme, and Scallop Canapes

Photo by Jennifer Hitchcock

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24 servings

  • 1 package (2 sheets) Pepperidge Farms Puff Pastry
  • 2 tablespoons cream or milk
  • 4 slices bacon, diced to ⅛ -inch thickness
  • 2 medium Vidalia onions, peeled, quartered, and very thinly sliced
  • Generous dash sea salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • ¼ cup dry white wine
  • Olive oil, as needed
  • ½ pound (about 1 cup) fresh scallops, rinsed, diced, muscle attachments removed
  • Sprigs of thyme for garnish (optional)
  1. Thaw pastry at room temperature according to package directions, about 40 minutes prior to assembly.
  2. Lightly flour work surface and gently roll out pastry one sheet at a time, to even thickness. Using a 2-inch round pastry cutter, cut pastry. line a roasting sheet with parchment paper and arrange rounds neatly, leaving half an inch between rounds. Chill in refrigerator.
  3. Preheat oven to 400 degrees. In a large saute pan, cook diced bacon over medium-high heat until most of the fat has rendered and the bacon is crispy. Drain on paper towels and set anise. Drain off all but 4 tablespoons of bacon fat.
  4. Add onions to the pan with the bacon fat, along with salt, pepper, and finely chopped thyme leaves. Stir to coat and continue sautéing over medium heat for 15-20 minutes or until onions have softened but not browned.
  5. Deglaze with white wine, stirring to pick up any brown bits on bottom of the pan. Increase heat to high and reduce wine to a glaze. Season to taste, stir in bacon and refrigerate to cool completely. (Note: Filling can be made the day ahead and stored in refrigerator, covered.
  6. Heat a separate skillet over medium-high heat. Add oil to coat bottom of pan. Once oil is smoking, add scallops and remove from heat.
  7. To compile canapés, lightly brush tops of prepped pastry circles with cream or milk. Arrange a heaping teaspoon of the cooled onion mixture in the center of each circle, leaving a ¼-inch thick “naked” pastry border. Top each with a scallop.
  8. Bake for 15-2 minutes or until golden and puffy. Serve warm on a platter decorated with some sprigs of fresh thyme.
  • from Holly Herrick

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