Ullis Scallops And Mache With Pumpkinseed Oil Recipes

GRILLED SCALLOPS IN PUMPKIN SEED SAUCE

Steps:

• PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and parsley into food processor.
• Pulse until finely chopped Add remaining ingredients (except oil and water) and puree until smooth.
• Season With machine running, pour in olive oil slowly.
• Thin with water to desired consistence.
• Add water a little bit at a time.
• ROASTED PEPPER VINAIGRETTE: Whisk together the hot pepper vinegar and olive oil.
• Stir in diced peppers.
• TOMATO SALSA: Combine all ingredients and mix well.
• ASSEMBLY: Put 5 scallops on a wooden skewer for each portion, brush with canola oil, season and grill until just done.
• Scallops can be broiled or sauteed as well.
• Spoon 1/2 cup of pumpkin seed sauce on each plate and spread to cover evenly.
• Arrange scallops in a circle around plate.
• Spoon 1 tsp of vinaigrette over each scallop.
• Spoon 1/2 cup tomato salsa in center of plate.
• Sprinkle each plate with 2 tablespoons of pumpkin seeds and garnish with cilantro.

TAYLOR BAY SCALLOPS WITH UNI AND MUSTARD OIL

Steps:

• To make tomato water, pulse overripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids and season with mirin and cayenne, coarse sea salt and freshly ground pepper.
• Arrange one scallop and one piece of uni in each well-rinsed scallop shell. Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed.
• Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately.
• Increase quantities to create additional servings.

PAN-SEARED SCALLOPS WITH PUMPKIN RISOTTO

Steps:

• Roast miniature pumpkins:
• Preheat oven to 350°F.
• Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
• Make risotto while pumpkins roast:
• Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
• Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
• Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
• Prepare scallops:
• Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
• Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt.
• To serve:
• Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.