Lemongrass Speared Diver Scallops |
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Thursday, 31 March 2011 |
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| |   | Lemongrass Speared Diver Scallops | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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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)  Photo by Gregory Bertolini
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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