Scallops On Artichoke Bottoms In Tahini Sauce
Need a gluten free, dairy free, paleolithic, and primal hor d'oeuvre? Scallops On Artichoke Bottoms
This Twist on Deviled Eggs Will Make You Yell Hail Caesar!
Details
- Servings: 10
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- One dozen large eggs
- 1/2 cup (120g) Caesar mayonnaise or regular mayonnaise (see note)
- 1 ounce Parmigiano-Reggiano, finely grated (30g; about 1/2 cup), plus thinly shaved pieces for garnish
- 2 tablespoons (30ml) fresh lemon juice (from 1 lemon)
- Kosher salt and freshly ground black pepper
- Twenty-four 1-inch pieces romaine lettuce, for garnish
- 24 oil-packed anchovy fillets, for garnish
- Toasted bread crumbs for garnish
Instructions
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