(8 servings)
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
I developed this recipe a couple of years back and have been tweaking it along the way. This is an appetizer recipe that you can wow your friends and family with both visually and in taste. The ratio of the wasabi and the peas is just the right amount to not make the wasabi too overpowering. The yuzu juice imparts a slight sour sweet flavor to the scallops.
Ingredients:
- 8 fresh large scallops
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- 8 no. rye crisps
- 2 tablespoon wasabi paste
- 150 gms frozen sweet peas
- 1 large peeled carrot
- 2 large tomatoes
- 4 tablespoon Worcestershire sauce
- 2 tablespoon microgreens
- 2 tablespoon yuzu juice (can substitute with lime juice if yuzu juice is not available)
- Salt & pepper to taste
Method:
Season scallops with salt, pepper and smoked paprika and set aside. In a small vessel heat the frozen peas with a little water until soft. Add the peas and the wasabi paste to a food processor and puree. Adjust for salt. Fill puree in a condiment bottle and set aside.
Heat about 2 tablespoon olive oil in a frying pan on medium heat. Add peeled, chopped carrots to the pan and fry. Add in the chopped tomatoes and fry until all the water from the tomatoes is reduced. Add in the Worcestershire sauce and adjust for taste with salt and pepper. Add all contents of the pan to a food processor and puree. Fill puree in a condiment bottle after straining through a sieve and set aside. Its always a good idea to strain before adding to the bottle, else the larger pieces in the puree will block the outlet of the bottle.
In a frying pan heat the butter and sear the scallops about 2 minutes on each side. Set aside on a cutting board. Slice the scallops in two lengthwise.
In a serving plate, place 2 rice crisps. Add 4 alternate dollops of wasabi puree and tomato carrot puree as shown.
Place a slice of scallop on each dollop. Add dollops on top of each slice of scallop. Ensure that if the dollop at the bottom of the scallop is wasabi, then the top should be the tomato carrot puree and vice versa.
Add a drop or two or yuzu juice on each slice of scallop and garnish with the microgreens.
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