Tri-colour verrines with basil

  • June 2013

Chic and easy, these verrines are perfect for an aperitif, with their stunning and intense colours as well as their great herb flavours.

Ingredients – Serves 4

  • 8 teaspoon crab meat
  • 12 small scallops
  • 400g tomato cubes (4 tomato)
  • 2 advocados
  • Lemon juice
  • A few drops of Tabasco®
  • 4 tablespoon olive oil
  • Salt, ground pepper
  • 2 tablespoon Darégal frozen Basil
  • 2 tablespoon Darégal frozen Onion

Preparation time: 15 min – Cooking time: 22 min

  1. Place the tomatoes and the onions in a sauce pan with 1 tablespoon of olive oil and leave to puree for about 20 minutes. Add 1 tablespoon of basil and leave to cool.
  2. Meanwhile, cut advocados in half, remove the stone and spray with lemon juice. Scoop the flesh out and mash with the back of a fork. Add the cream and the Tabasco. Mix well.
  3. Thread 3 scallops onto a skewer and drizzle with olive oil. Add some salt and ground pepper.
  4. Grill for 2 minutes in a frying pan turning them over halfway. Keep warm.
  5. Alternate a layer of tomatoes, a layer of guacamole and a layer of the crab meat.
  6. Sprinkle with basil and prick a kebab in each verrine. It is ready!



Remove the stone of the advocado with a knife as to not damage the flesh.
If using frozen scallops, I always defrost in milk to retain all their flavours.

Magic Caro by Darégal