Thursday, March 14, 2013

Scallop Summer Rolls (makes 9 rolls)


I certainly have plenty of scallops from my last trip out to Rye Harbor, for all sorts of interesting food ideas!!  I decided to make these Vietnamese salad rolls, also referred to as summer rolls, using seared scallop slices.  In Vietnamese these are called gỏi cuốn (the direct translation is salad rolls).

Scallop Summer Rolls


Ingredients:

9 Vietnamese rice paper*
1 large bowl of warm water (large enough to dip the rice sheets without breaking)
7 oz baby arugula, washed and dried (divide into 9 portions)
4 oz finely shredded red cabbage, washed and dried (divide into 9 portions)
7 large sea scallops (or more), seared and sliced (please see directions below)
Hoisin with roasted peanut dipping sauce (recipe to follow)

Method:

1) Wet the whole sheet of rice paper in water.
2) Let the sheet drain on the back of a dry colander or on a clean dry towel.
3) When the sheet is pliable and somewhat dry add arugula and red cabbage.
4) Start rolling the sheet tightly and stop at about 3/4 of the way.
5) Line the scallop slices (about 2-3 slices per roll) along the roll (if you add the scallop here then after you finish rolling the scallop pieces will show through).
6) Fold in the sides.
7) Complete rolling the roll.
8) Repeat the process until complete.
9) Serve these rolls with the Vietnamese dipping sauce (please see Vietnamese Dipping Sauce post) or Hoisin with Roasted Peanut Dipping Sauce (recipe to follow).

Seared Sea Scallops

Ingredients:

7 sea scallops, washed, tough muscles removed, patted dry with paper towels
1 T 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 and set aside to cool.
5) Once the scallops are cooled, slice each scallops into 3/16th of an inch wide.

Hoisin with Roasted Peanut Dipping Sauce 

Ingredients:


4 T of Vietnamese Dipping Sauce
4 T of hoisin sauce
2 t hot sauce (or according to your taste)
Roasted Peanuts, crushed

Method:

Mix the Vietnamese dipping sauce and hoisin sauce together.  Add hot sauce and sprinkle roasted peanuts on top.

Vietnamese rice paper
(these may be purchased at an Asian market)

*You may use lime or lemon juice instead of the Vietnamese dipping sauce.  If you choose this method then add a little sugar (according to your taste).  This is a nice sauce to make if you don't have any Vietnamese dipping sauce already made.
*There are a variety of choices for Vietnamese rice paper.  I like to experiment with different types. Recently I bought some square ones with the Bamboo Tree brand.  They turned out to be very good. On the cover you see three bamboo trees.  As with all rice paper, all you need is to dip it in warm water to coat the whole sheet, remove it quickly, wipe excess water off and let the water dry off. These sheets will be pliable within no time and then you can use to roll whatever you want.  Working with one to two sheets at a time will be more manageable.  
*If you find that the baby arugula may be too overpowering for your taste then you can cut back the amount.  For example you may want to use half of the amount of arugula and replace the other half with cooked rice noodles.
*You certainly can use more scallop slices for each roll.  You can line the scallop slices on opposite sides of the roll.  
*I used 9 sheets to make fat little rolls.  If you use 10 sheets then these rolls will be more slim! 
*Here is an idea (not sure whether it is a good one or not), you can have a wrapping party!!  Set the ingredients out and let your guests roll them according to their preference/taste.  This way everyone can appreciate and enjoy them (and you don't have to do much work!).  If you are doing this make sure you have a variety of other ingredients such as cooked rice noodles, shrimp, sliced pork, other types of vegetable/herbs, and whatever you and your guests are interested in.
*It is better to eat the rolls as soon as they are freshly made.  However, any leftover rolls can be stored on a plate and place a moist paper towel or clean cloth on top to prevent them from drying out.  If you are making these rolls for a party or picnic then you can wrap each roll in plastic so that they do not stick together and the rolls will stay moist and fresh.  This brilliant idea came from my friend Thuy and her mother (from Portland, Maine).
*If you are interested in purchasing fresh sea scallops in Seacoast, NH.  Please click on the highlighted link.  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.   

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