Lemongrass Speared Diver Scallops
Thursday, 31 March 2011
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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)
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
Photo by Gregory Bertolini
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.
- 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
In small mixing bowl, combine wasabi powder and sake to form a paste. Whisk in remaining ingredients. Transfer to squeeze bottle.
- 2 tablespoons wasabi powder
- 2 tablespoons sake wine, cold
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
Presentation: Arrange scallops on warm serving platter. Dot wasabi cream beside each one.
Last Updated ( Tuesday, 26 April 2011 )