We hosted a 4-course meal last week so I wanted to share one of the dishes I prepared. We often entertain at home and as I get busy in the kitchen, I never have time to take a pretty snapshot between the time of the preparation until the plate is ready to serve our guest. I didn’t have time to take a photograph of the starter but since I love seafood, I didn’t mind repeating a similar dish for today’s recipe. I used pan-seared coquille Saint-Jacques (scallops) and dressed them in a healthy manner as a great way to begin the meal.
The idea behind the presentation was to find a good balance of color and texture. I made a carpaccio of dill-coated smoked salmon and radish, then also accompanied the scallops with avocado, blood oranges (yay! they’re in season), Persian cucumbers, fried wasabi-flavored green peas and a sprinkle of candied walnuts.
I modified the dish I initially served last week by adding Sriracha Guacamole.
1. Info for Scallops, Smoked Salmon and Citrus
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 3
- Calories: unavailable
2. Ingredients for Scallops, Smoked Salmon and Citrus
- 12 fresh scallops, shelled
- 6 tablespoons salted butter, at room temperature
- 1 tablespoon olive oil
- 1 clove fresh garlic, finely minced
- 1 teaspoon kosher salt (or regular salt)
- horseradish dill dressing
- 2 blood oranges
- 3 red radishes
- 9 fried wasabi-flavored green peas
- 3 candied walnuts, coarsely chopped
- 1 avocado, pitted, peeled and sliced
- fresh dill, for garnish
- 9 slices dill-coated Scottish smoked salmon, cut into 2-inch diameter disks
3.1 For the blood oranges
Using a sharp knife, trim both ends. With the same knife, cut the orange peel all around the fruit. Slice the oranges crosswise, removing the seeds (if necessary)l. Set aside in the refrigerator.
3.2 For the radish
Shave down the radishes using a mandoline slicer on the thinnest setting. Place them in the horseradish dill dressing bowl. Toss well.
3.3 For the scallops
Preheat the oven to 400°F.
In a bowl, combine 3 tablespoons butter, garlic and ¼ teaspoon wasabi.
Using a paring knife, remove and discard the black parts around the coral of the scallop as well as the white muscle and membrane from the side and discard. Pat the scallops dry using paper towels. Season with Kosher salt and pepper.
In a non-stick pan, heat the olive oil. Add the remaining butter. Once the butter almost changes color and becomes nutty, pan-sear the scallops. Cook for about 2-3 minutes. Gently lift the scallops and as soon as they’re browned, flip them. Cook for another 2 minutes. Do not over-cook, as they will finish baking in the oven. Transfer the scallops to a parchment-lined pan, top with the garlic wasabi butter and bake for 5 minutes.
To check the “doneness”, gently press the scallops with your finger; they should feel springy in texture or you could also cut one scallop in two. The color of the meat should be white and opaque. If it’s still clear to translucent, put it back in the oven to cook a bit longer.
Add wasabi paste to the mayonnaise. Stir well.
Coat the avocado in lemon juice.
Place 2 scallops per plate.Top them with a bit of spicy mayonnaise.
On the side, stack the smoked salmond and radish, alternating between the 2 ingredients and repeat the same method with the avocado and blood oranges. Top the avocado with Persian cucumber for crunch. Drizzle the starter plate with the horseradish dill dressing. Sprinkle with candied walnuts and garnish with fresh dill.
4. Tips and advices:
- For the horseradish dill dressing: In a small bowl, combine 1 teaspoon horseradish mustard, a bit of honey, the juice of half a lemon and olive oil. Whisk well, season with salt and pepper. Finish with chopped fresh dill. You could also use your favorite salad dressing instead.