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.
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Jaevian Lee
[email protected]I've never made scallops before, but this recipe made it easy. The scallops were cooked perfectly, and the wasabi crust was a nice touch.
BELGIANAY CHANNEL
[email protected]This recipe is a great way to impress your guests. The scallops are elegant and delicious.
Cecilia Sanchez
[email protected]I made this recipe for a party, and it was a huge hit. Everyone loved the scallops.
Rizwan Shahid
[email protected]These scallops were a bit pricey, but they were worth it. They were cooked perfectly, and the wasabi crust was delicious.
Giselle Jasso
[email protected]I'm not a big fan of scallops, but I really enjoyed this recipe. The wasabi crust was a great way to add some flavor to the scallops.
sophia dickson
[email protected]The recipe was easy to follow, and the scallops turned out great! I would definitely recommend this recipe to others.
Yacine Beneddra
[email protected]I followed the recipe exactly, but my scallops didn't turn out as crispy as I expected.
Mehedi Hasan Hasan
[email protected]These scallops were a bit overcooked for my taste, but the flavor was still good.
Luyanda Sambane
[email protected]The scallops were delicious, but the crust was a bit too spicy for me. Next time, I'll use less wasabi.
David Tunde
[email protected]These scallops were amazing! The crust was crispy and flavorful, and the scallops were cooked to perfection. I will definitely be making this recipe again.
Sharon Khavulani
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of wasabi, but I'm so glad I did! The wasabi crust was not overpowering at all, and it really complemented the delicate flavor of the scallops.
salmah walusimbi
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The scallops are always cooked perfectly, and the wasabi crust is the perfect balance of spicy and savory.
Al-Amin Raz
[email protected]These scallops were a hit! The wasabi crust added a nice kick, and the scallops were cooked perfectly. I served them over a bed of jasmine rice, and it was a delicious meal.