WASABI-GINGER CRUSTED SCALLOPS WITH
This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.
Provided by Melanie B.
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all of the salsa ingredients in a large bowl.
- Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
- Place 1/4 of the salsa mixture around the rice on each plate.
- Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
- Heat a large saute pan to medium-high heat with some olive oil.
- Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
- Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.
LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE
This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!
Provided by Derf2440
Categories Canadian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil.
- Add pasta and cook until al dente, 10 to 12 minutes.
- Drain well.
- Chop 1/4 cup of the ginger and reserve.
- Remove connective muscle from each scallop and discard.
- Pat dry.
- Toss scallops with lime peel, garlic and a little salt and pepper.
- Heat veggie oil in a large, heavy frypan set over medium high heat.
- Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
- they may stick at first but will then release as they become brown.
- Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
- Remove from pan and repeat as necessary to cook all remaining scallops.
- Blend wasabi with 2 tablespoon of cream to make a paste.
- Pour remaining cream into frypan used to cook the scallops.
- Add butter and bring to a boil.
- Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
- Add noodles and cooked scallops.
- Toss to coat in sauce.
- Taste and adjust salt and pepper to taste.
- Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.
WASABI CRUSTED SCALLOPS W/ GINGER MANGO COULIS
Make and share this Wasabi Crusted Scallops W/ Ginger Mango Coulis recipe from Food.com.
Provided by Piaqua
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
- Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
- Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
- Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
- To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
- Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
- Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
- Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.
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