It is without a doubt that scallop is my favorite shellfish. And my dream of cooking a scallop dish has come true (at a very expensive cost - literally)!
This recipe will take a lot of preparations compared to the usual dishes I posted here. But hey, it's all worth it.
Blueberry Chutney
Place about 100 grams of blueberries in a casserole. Add 1 small glove of crushed garlic, 1 teaspoon ginger powder, a dash of cayenne powder and 1/4 cup cider vinegar. Simmer for five minutes over medium fire. Add 1/4 cup brown sugar and 1/4 cup water. Continue simmering until thick over low fire. Do not dry up all the liquid. Set aside.
Arugula Salad
Sprinkle some salt on your arugula salad, then toss before washing on running water. Drain and let it dry. For the dressing, combine 2 tablespoons of cream cheese, 2 tablespoons of olive oil, 1 tablespoon of lime juice (rind optional), salt, white pepper and 1 egg yolk. Mix thoroughly.
Bed of veggies
Roast the bell peppers over low fire (yes, of your stove. that's legal. and acceptable) as shown in the picture. Make sure that all sides are roasted. If a grill is not available, use tongs to hold the bell over the fire. Once done, let it cool a little. Using a pairing knife, scrape the burnt skin. Remove the seeds and slice thinly.
Grab some sun-dried tomatoes and slice as thinly as the bell peppers. Sauté both ingredients in olive oil until the tomatoes are soft. Season with salt and pepper.
Searing the Scallops
Now here comes the star! Heat about 2 tablespoons of olive oil in a pan. Season the scallops with sea salt and a few dashes of white pepper. Make sure the oil is really hot before placing the scallops on the pan. Each side will take about 2-3 minutes to cook. (Cook it longer and you'll eat rubber).
Follow this: bell peppers and sun-dried tomatoes at the bottom, scallop on top, blueberry chutney above. Place some arugula leaves at the side and drizzle with the cream cheese dressing.
Happy eating!
I'm on Twitter @imavjavier
Go and Share!
This recipe will take a lot of preparations compared to the usual dishes I posted here. But hey, it's all worth it.
Blueberry Chutney
Place about 100 grams of blueberries in a casserole. Add 1 small glove of crushed garlic, 1 teaspoon ginger powder, a dash of cayenne powder and 1/4 cup cider vinegar. Simmer for five minutes over medium fire. Add 1/4 cup brown sugar and 1/4 cup water. Continue simmering until thick over low fire. Do not dry up all the liquid. Set aside.
Arugula Salad
Sprinkle some salt on your arugula salad, then toss before washing on running water. Drain and let it dry. For the dressing, combine 2 tablespoons of cream cheese, 2 tablespoons of olive oil, 1 tablespoon of lime juice (rind optional), salt, white pepper and 1 egg yolk. Mix thoroughly.
Bed of veggies
Searing the Scallops
Now here comes the star! Heat about 2 tablespoons of olive oil in a pan. Season the scallops with sea salt and a few dashes of white pepper. Make sure the oil is really hot before placing the scallops on the pan. Each side will take about 2-3 minutes to cook. (Cook it longer and you'll eat rubber).
Happy eating!
I'm on Twitter @imavjavier
Go and Share!
No comments:
Post a Comment