Bruschetta with seared scallop

I came across Lorrine's bruschetta with seared scallop, wahh, so expertizing just from the picture itself! so ,quickly copy recipe from her and make one, and results: really easy, no fuss, good and delicious!

Ingredients (2 persons)
1 baguette (french loaf)
some butter for spread
some cherry tomatoes
1 small red onion
1T Balsamic vinegar ( I forgot I dont have this at home! so I substitute with lime juice & liquid aminos)
1 T olive oil
1/2 T fine sugar
salt & pepper to taste
6 big scallop

1. Dice the red onion very very fine, mix in balsamic vinegar, oil and sugar with the halve tomatoes. Put it aside to marinate a bit.
2. Slice the bread, spread some butter, and bake in oven at 170C for 5-7 mins.
3. while baking, heat up the cooking pan with little bit of oil for high heat. Throw in the seasoned scallop and keep tossing, until you see slightly burnt / char.
4. Off fire, put the scallop on each toast, top with tomatoes and drop some sauce on it too. eat!


cherry tomatoes , sweet

dollop of butter ! I did spread it nicely after picture is taken.


Char the scallop on hot pan.

my sis liked it and said : Ah Tng, you can sell $10 each! ..

What a crazy idea.

Deep Fried Potato Roll

I got this recipe from Momofukufor2.com ! very nice and easy for a quick snack to munch! Like how she describes the roll, crisp outside, fluffy soft from the mashed potato and crunch in the green! ;D

Ingredients ( from momofukufor2.com)

6 slices of bread ( any type u like)

1 cup mashed potato ( about 2 medium size potato)

3 french beans, cut into half after blanch

salt and pepper to taste

1 egg yolk

a. Peel the potato, cut into cubes, boil in salted water for 15 minutes, when it's ready, throw in your french beans to blanch a bit, then drain.

b. Mash the potatoes, seasons with pepper ( the potato should have enough taste already since it's boiled with salted water)

c. cut the bread edge, and roll into paper thin or I describe as ham-thin flat!

d. brush the edge with egg yolk, put 1 tablespoon of mashpotato in the centre, drop half french bean , and roll it up.

e. press the 2 ends firm.

f. Heat up the oil in pan, throw in the rolls and turn it occasionally. Do it quick or else it will burn very fast. When it's well golden brown, transfer to a kitchen paper towels. Server when it's hot

Wash the potato and peel it.

Peel the skin and cut into cubes for boiling

After boiled, mash it with fork.

I like the colour of yolk!

Roll it flat

see, roll it as thin as the ham!

Brush the yolk around the edge. I use fingertips to brush(smear)

my working station ..

ready for deep fried!