Scallop, Dungeness Crab, Black Quinoa, Spinach, Tomato
Shall we begin? French for “to amuse the mouth,” an amuse bouche is a delectable morsel sent out by the chef in fine dining establishments to welcome and delight the guests. Unlike appetizers, diners don’t choose an amuse bouche from the menu. It is a lagniappe, a little something extra created by the chef, to whet their appetites for the meal to come.
For elegant entertaining at home, I think of an amuse bouche as mingling plush ingredients and pizazzy flavors in a diminutive eye-popping presentation. This scallop & crab amuse bouche was a perfect way to tickle the tastebuds at our recent sea-centric dinner party.
Scallop, Crab, Black Quinoa, Heirloom-Tomato-Meyer-Lemon Sauce Recipe