Simple Scallops with a Dipping Sauce

I made this last night as a stater, to go with a marinated fish recipe, as the main course. (I will post that one probably tomorrow.) It was a lovely recipe very simple to make, I did wonder how the dipping sauce would work with that much fish sauce in it, as I find fish sauce can be very overpowering, well it didn't overpower, it was wonderful. It really complimented the scallops, if you would like to read reviews or look at the wonderful photographs of this dish please click here.


Ingredients

Scallops

olive oil flavored cooking spray
12 Scallops
2 Tablespoons cilantro leaves, for garnish (leaves only)
1 Teaspoon sesame seeds

Dipping Sauce

2 Tablespoons fish sauce
1 Tablespoon lemon juice
1 Teaspoon sesame oil
1 Tablespoon brown sugar
2 Teaspoons red onions, finely diced
2 Teaspoons cucumbers, finely diced
2 Teaspoons carrots, finely diced
1 Teaspoon jalapeno peppers, fresh and finely diced (optional)


Method

1. Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.

2. Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.

3. Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.

4. Serve with dipping sauce.

Serves 4 as a starter (3 scallops per person.)

All photo's taken by me unless otherwise stated.

Scallops Creme De La Creme

This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation.







Ingredients

16 St Jacques scallops
180Ml Double Cream
2 Tablespoons Sherry
11/2 Teaspoons lemon juice
1/2 Teaspoon vegetable stock powder
1/2 Teaspoon garlic powder
2 Teaspoons parsley, finely chopped.
1/2 Cup Gruyere cheese
1/3 Cup Parmesan cheese (for topping)
1/4 Cup breadcrumbs (for topping)
2 egg yolks, beaten
1 Teaspoon cornflour
pepper to taste


Method

1. Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.

2. Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.

3. In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously while adding. Add pepper and parsley stir to combine and heat through.

4. Place 4 scallops per shell, pour sauce over each to cover completely. Top each shell with extra Parmesan cheese and breadcrumbs,place under grill and grill until bubbly and browned.

Serves 4 as a starter

All photo's taken by me unless otherwise stated.