Scallops two ways

Posted by petra08 on December 29, 2016 · 4 Comments 

Not long ago the seasons first scallops arrived. They are big and plump and I just can’t get enough of them. I have done enough posts about scallops but what is there not to like? When they are in season they are so plentiful and we buy them at a great price.

 

I wasn’t going to buy anything, I only meant to have a chat with the fishmonger as I walked by but I ended up getting four for lunch. I have experimented with scallops but one of my favorites was scallops with mango and spring onion salsa. This time I wanted tomato sauce as a base. I had an aubergine to use up and thought the flavors would work with the scallops.

 

Rich tomato sauce 

preparation time 5 minutes 

cooking time 20 minutes 

serves 2

Ingredients

• 2 dl or 1 cup of passata
• 1 tbsp Shaoxing rice wine
• 1 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 1 tbsp Maple syrup
• 1 shallot onion, peeled and chopped fine
• 1 garlic clove, peeled and crushed
• salt and pepper to taste
• oil

Place some oil in  a pan and cook the onions soft. Add the rest of the ingredients and simmer for 10 minutes. Taste to see if the seasoning is right, the tomato sauce should have a rich flavor.

 

Grind fennel seeds and Shichuan peppercorns. Oil the sliced aubergine, add the spice mixture and sea salt and fry in a griddle pan.

Pan fry the cleaned scallops and roe in butter, salt lightly and rest them for a minute before plating them with the aubergine and the tomato sauce. Last add some caper berries and fresh coriander.

 

 

I did a scallop ceviche with a couple of the scallops.

 

Scallop ceviche

preparation time 5 minutes 

cooking time 0 minutes 

serves 1

Ingredients

• 1 scallop
• 1 tsp lime juice
• 1 tsp olive oil
• a pinch of sea salt
• a pinch of chilli flakes

Slice the scallop and add the lime juice and olive oil. Add sea salt and chilli flakes, let stand for at least 5 minutes before serving.

 

 

 

I liked both dishes, the ceviche had a delicate texture and flavor. The pan fried scallops with the rich tomato sauce worked really well together and gave the scallops a wintry and warm flavor.

 

 

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Amuse bouche, Aubergine, Chilli, Fish & Seafood, Garlic, Herbs, Scallops, Starter · Tagged with ceviche, Scallop ceviche, Scallops and tomato sauce