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Lemongrass Speared Diver Scallops

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Thursday, 31 March 2011
List of viewable recipes from "Flying Pans:Two Chefs, One World" by Bernard Guillas, Ron Oliver

Nominated for a 2011 IACP Cookbook Awards in the Chefs and Restaurants category and the Photography category. For a list of all the finalists check out our IACP Finalists' Guide

Recipe from Flying Pans:Two Chefs, One World by Bernard Guillas, Ron Oliver (Cabin Fever Press, 2009)

Image
Photo by Gregory Bertolini
Coming down from Niseko Higashiyami mountain, the countryside was dotted with Bavarian style cottages that reminded me of the Alps. I ended up in the seaside town of Saroma, where I tried squid ink ice cream for the first time. Good stuff! The next morning, in the crowded alleys of one-hundred-year-old Nijo market in Sapporo, hairy crabs, oysters, sea urchins, and live scallops made a tasty breakfast with hojicha green tea. Saroma scallops are considered to be among Japan's best. Always sear scallops over high heat, without crowding the skillet. This will maximize caramelization and flavor. Bernard

Serves 12

Scallops

  • 1/4 cup almond meal
    1 teaspoon chopped thyme
    1/4 teaspoon togarashi pepper
    1/4 teaspoon sea salt
    1 nori sheet, cut crosswise into 12 1/4 -inch strips
    12 large scallops, u/10 size, tendon removed
    1 tablespoon grapeseed oil
    1 lemongrass stalk, cut into 12 4-inch spears
    to taste sea salt and freshly ground black pepper

Preheat oven to 400°F. In a small mixing bowl, combine almond meal, thyme, togarashi and sea salt. Set aside. Tightly wrap one nori strip around each scallop. Add grapeseed oil to skillet over high heat. Lightly season scallops with sea salt and pepper. Sear four scallops at a time for 30 seconds on each side. Transfer to baking sheet. Skewer each scallop horizontally with lemongrass spear. Top with almond mixture. Bake 2 minutes or until warm in the center and slightly underdone.

Wasabi Cream

  • 2 tablespoons wasabi powder
  • 2 tablespoons sake wine, cold
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream

In small mixing bowl, combine wasabi powder and sake to form a paste. Whisk in remaining ingredients. Transfer to squeeze bottle.

Presentation: Arrange scallops on warm serving platter. Dot wasabi cream beside each one.

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Last Updated ( Tuesday, 26 April 2011 )
 
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