Wasabi Scallops Recipes
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.
WASABI SCALLOPS
Steps:
- Preheat oven to 450 degrees
- Lightly Oil Sheet Pan
- Mix wasabi cream Ingredients together, spread on one side of scallops and top with panko flakes
- Place Scallops coated side down, coat top side with wasabi cream and sprinkle with panko flakes
- Place in Oven for 2 to 3 minutes, after setting the preheated oven to broiler low
- Turn Scallops over and cook for an additional 1 to 2 minutes
- Take care not to over cook
- Serve immediately.
WASABI SCALLOPS
Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.
Provided by Rita1652
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Lightly oil sheet pan.
- Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
- Place in oven for 2-3 minutes. Turn on broiler to low.
- Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
- Serve over seaweed salad with pickled ginger.
Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 1.1, Cholesterol 41.3, Sodium 378.8, Carbohydrate 11.8, Fiber 0.3, Sugar 2.1, Protein 20.2
WASABI CRUSTED SCALLOPS
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.
SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE
Steps:
- Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.
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