The inspiring Travelling Gourmet introduces his healthy yet very tasteful scallops…simple to cook…superb on the palate…
The Travelling GourmetTM’s
SAS (Sauteed & Sweet) SCALLOPS
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12 Scallops or 24 for bigger appetites (quite large about 4-5mm in diameter)
From Sustainable & environment friendly sources as far as possible
24 or 48 Basil leaves
Japanese Radish aka Daikon
Mirin, Sake and Soy for the Salad Dressing
White Sesame Seeds for garnish
Cut Scallop Medallions partly through like you would a hamburger bun but not completely.
Lightly season with freshly ground Sarawak Black Pepper. Very sparingly sprinkle with Maldon Sea Salt.
Carefully insert 2 Basil leaves (or one to your taste) into each scallop. Like you would with a beef patty into a burger bun.
Cut the vegetables into fine Julienne 1mm by 1mm by 6mm, then soak in cold water and drain the water away just before serving.
Heat 2 Tbs of oil – extra virgin Olive Oil from Italy or Turkey
Saute both sides of the scallops lightly. The inside of the scallops must be slightly raw or just cooked (not overcooked) or it will not be yummie.
Suggested plating is a centerpiece of the Vegetables Julienne salad drizzled with the Japanese-inspired dressing and sprinkled with the sesame seeds for aromacity. The scallops will form a ring around the salad ‘tower’ like the roads emanating from the Arc de Triomphe in Paris.
May be served with hot buttered “al dente” Orecchiette pasta (by Barilla or any other leading Italian brand) from Puglia in Italy.
ENJOY your healthy hors d’oeuvre/light entree! 🙂
I recommend a lovely Bisol Cartizze Prosecco di Valdobbiadene with this dish or Taittinger Rose NV Champagne…Chin! Chin! Food and Wine lovers! (I loathe and detest that word ‘foodie…and that phrase ‘to die for’… What the hell can you taste when you are dead??? NOTHING! Asinine…moronic…)