Sunday, March 10, 2013

Mini Seared Sea Scallops Salad with a Tropical Sauce (4 appetizers)


When it is dark and cold outside I like to prepare colorful meals.  I made these last weekend for my nephew's birthday and then again last night for my guests and everyone seemed to have enjoyed them. I had the scallops in the freezer and they tasted as fresh as on the day that I shucked them. After I shucked the scallops I saved the shells.  I scrubbed and dried them completely, then used them as a dish. I also grew these radish sprouts. They have a little bite to them and also make the dish look pretty.


Seared Sea Scallops

Ingredients:

8 to 12 sea scallops, washed, tough muscles removed, patted dry with paper towels
1 Tbsp canola oil or olive oil
A pinch of salt
A pinch of white pepper

Method:

1) Heat a small pan with oil over high heat.
2) Sprinkle a small amount of salt and pepper on both sides of each scallop.
3) Once the pan is hot add the scallops and sear each side for about 2 minutes or until they are golden.
4) Remove the scallops.

Fried Diced Pancetta

Ingredient:

1 thin slice of pancetta or 1/2 slice of any good bacon, diced (about 2 tablespoons)

Method:

1) Heat a pan over medium high heat.
2) Add the pancetta and fry until they are crispy (about 1 to 2 minutes).

Tropical Sauce

Ingredients:

2-3 Tbsp coconut milk
2 Tbsp unsalted butter
1/4 tsp soy sauce
A pinch of sugar

Method:

1) Heat a small pan over medium high heat.
2) Add coconut milk, butter, soy sauce and sugar.
3) Stir until butter is dissolved and everything is mixed well (about 1 minute).
4) Use immediately.

Plating Up Your Appetizers

Material/Ingredients:


4 large scallop shells, washed and dried
A handful of thinly shredded red cabbage
Seared scallops
Fried diced pancetta (Italian cured ham)
Tropical sauce
A few radish sprouts, daikon sprouts or another type of sprout (optional)

Method:

1) Divide the red cabbage into 4 equal parts.  Plate each scallop shell with 1 part of the red cabbage.
2) Place 2-3 seared scallops per shell.
3) Sprinkle with fried diced pancetta on top.
4) Drizzle with the tropical sauce as little or as much as you prefer.
5) Add a few radish sprouts on top and serve immediately.


*These are very tiny appetizers so I did not add too much salt to the tropical sauce as I would if it was for a larger salad.  Also the pancetta has a fair amount of salt in it already.  However, if you find that the sauce is not salty enough for your taste then add a little more soy.  I prefer not to eat too much salt since it is not healthy but also it makes the food taste terrible.
*Make sure that you are buying dried scallops (NOT wet). Dried scallops have no preservatives and when seared they have a beautiful golden color.  The best scallops you can ever eat are the ones that are freshly pulled/harvested from the sea!
*F/V (fishing vessel) Rimrack is a family owned fishing business located in beautiful Rye Harbor, NH. Thank you Rimrack for the amazingly fresh and tasty sea life!!  Please support and buy from your local fishermen.  If you are interested in buying from F/V Rimrack please visit their website:  
http://www.rimrackfish.com.  Rimrack staff is very friendly and helpful and they will happily assist you. They can also be found on Facebook.

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