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How To Make Senegalese Coquille Yassa Bites

By Travel Noire

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Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Maya-Camille Broussard of Justice of the Pies (@justiceofthepies) shares one of her seafood recipes for Senegalese Coquille Yassa Bites that is perfect for your next dinner party or a night in. This scallop appetizer just might be your new favorite dish, so watch the video and give it a try!

 

 

RELATED: How To Make Ghanaian Peanut Stew

 

WHAT YOU’LL NEED

 

Tools:

 

aluminum skillet
wooden spoon
saran wrap

 

Ingredients:


 

2 pounds scallops
2 large yellow onions, sliced
2 tbsp minced garlic
1 tbsp basil paste
¼ cup oil
4 tbsp butter
2 tbsp honey Dijon mustard
1 tsp smoked paprika
1 scotch bonnet pepper or habanero pepper, finely diced
1 tbsp chicken bouillon
8 tbsp lemon juice
4 tbsp white vinegar
1 tsp onion powder
5 bay leaves
½ cup granulated sugar
1 ½ tbsp soy sauce
1 tbsp chili paste
½ tsp cayenne pepper
salt and pepper to taste
chili pepper, thinly sliced
1 loaf of French bread, sliced
1 tbsp olive oil

 

INSTRUCTIONS

 

1). In a large bowl, mix lemon juice, onions, 1 tsp salt, 1 tsp pepper, garlic, basil, mustard, paprika, scotch bonnet pepper, chicken bouillon, vinegar, onion powder, bay leaves, soy sauce, chili paste, and cayenne pepper. Toss scallops in the marinade, cover with the plastic wrap and chill for one hour.

 

2). Heat a large aluminum skillet on medium-high heat. Heat oil. Remove onions from the marinade, place in the skillet and cook until onions are browned stirring constantly to avoid sticking on the bottom of the skillet (about 20-25 minutes).

 

3). Add granulated sugar and stir until the onions reach a deep amber color. Remove scallops from the marinade and blot dry on a towel. Set aside. Pour the remaining marinade into the onion mixture and cook until the liquid has evaporated. Remove the onions from the skillet and set aside.

 

scallop-bites

 

4). Melt 1 tbsp butter in the skillet and brown scallops on each side. About 1-2 minutes per side. Remove from the skillet. Brush slices of French bread with olive oil and toast.

 

5). Build the bites with onion spread on the toast and topped with scallop. Garnish with chili pepper.

 

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