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Valentine's scallops
Impress your date with these perfectly cooked scallops, featuring diced red peppers, avocado and tomatoes. With an elegant tomato emulsion drizzled delicately over top, it's pure romance on a plate.
Ingredients
- 6 large sea scallops
- 1/8 cup cooked king crab
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 1 cloves garlic, minced
- 1/4 cups corn kernels
- 5 grape tomatoes, quartered
- 1/8 cup red pepper, small dice
- 1/8 cup avocado, small dice
- 1 tablespoon pickled chili
- 1 teaspoon lemon juice
- 1 vine tomato, blanched and peeled
- 2 teaspoon smoked paprika
- 1/4 cup dashi
- 1/4 cup butter
- Salt to taste
- Freshly ground black pepper to taste
Directions
Tomato emulsion:
- In a blender add your pealed vine tomato, smoked paprika, and dashi and puree on high speed until completely smooth. Transfer to a small pot and bring to a boil. Transfer back into the blender on high speed and add your butter. Strain the sauce through a fine sieve back into the small pot and set aside until assembly.
- Tip- keep your blender set up after the first use. No need to clean. You will need the blender to emulsify the butter.
Spicy king crab, avocado, corn salsa:
- In a sauté pan on high heat, add one tablespoon olive oil, garlic, and onion and sauté for one to two minutes, season with salt and pepper. Add the corn, red peppers, and chili and cook on high heat for two to three minutes , moving your pan constantly so it doesn’t burn. Season to taste, add lemon juice, and remove from heat. Transfer to a stainless steel bowl. Add grape tomato, crab, and diced avocado to the veg and gently mix it in, folding everything together.
Scallops:
- Pat scallops dry with paper towel. Coat scallops with the rest of the olive oil and season with salt and pepper. Cook scallops over high heat in a skillet until golden brown, about two to three minutes. Flip scallops and cook until firm and almost opaque, for an additional one minute. Remove scallops from skillet and place them on a plate.
- Tip- the key to getting a good golden sear on scallops is making sure they are dry. Air drying the scallops after patting them down with a paper towel will insure success when cooking scallops.
Assembly:
- Reheat sauce. On two plates, place three scallops along the inside rim of the plate equally spaced out. Place some of the salsa in the centre of the plate and drizzle a couple of spoons of sauce around and on top of the scallops. Enjoy!
