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
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 W/ GINGER MANGO COULIS
Make and share this Wasabi Crusted Scallops W/ Ginger Mango Coulis recipe from Food.com.
Provided by Piaqua
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
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.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW
Steps:
- Prepare fish:
- Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
- Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
- Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
- Make slaw while fish bakes:
- Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.
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