Ullis Scallops And Mache With Pumpkinseed Oil Recipes

ULLI'S SCALLOPS AND MACHE WITH PUMPKINSEED OIL

Steps:

• Warm the canola oil in a large saute pan over high heat. Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes. Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch. Set the scallops aside, discarding the oil.
• Rub the insides of a salad bowl with the garlic halves and discard the garlic. Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.
• Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss. Divide the salad among four plates. Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.

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.

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.

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER

Steps:

• For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
• Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
• Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
• To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

SCALLOPS WITH WILTED SPINACH AND ARUGULA

Steps:

• Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
• Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.