Scallops two ways

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.
Both the dishes sounds so fabulous and vibrant!!
hi Sumith
Thank you so much! I hope you are enjoying the holidays, is having time off! 🙂
Happy New Year, Petra! Both of your recipes look so delicious! I just happen to have a big bag of frozen sea scallops in my freezer right now, so I will have to try your recipes.
All the best for you and yours in 2017! 😀
Hi Julianna
Thank you! I am glad you like them, they had so many in the shops today but I managed to leave them behind.
I hope you had a lovely time over Christmas and All the best for a very Happy 2017! 🙂 x