"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-26-2006, 04:34 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Pan Seared Scallops with a Ponzu Butter Sauce and Hijiki Salad

Pan Seared Scallops with a Ponzu Butter Sauce and Hijiki Salad

Attached Thumbnails
Click image for larger version

Name:	scallops.jpg
Views:	431
Size:	64.5 KB
ID:	1011  
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 02-26-2006, 07:50 AM   #2
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
I'm interested in this one! That looks fabulous! I love scallops! Are you open to sharing your recipe?
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 02-26-2006, 03:02 PM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
The scallops are pretty simple. The seasoning mixture is 1 Tbsp. Kosher salt to 1 tsp. Pepper to 1/2 tsp. granulated sugar. Lightly season both sides of the scallops and pan sear with canola oil on two sides until caramelized, about 1 minute per side. The scallops should be served about medium to medium rare.

A recipe for the ponzu butter sauce is here:

http://www.discusscooking.com/forums...auce-2127.html

Hijiki Salad Dressing

Yield: Approx. 1 Quart

1/4 c. Fresh Ginger, minced
1/4 c. Fresh Garlic, minced
1 Tbsp. Green Curry paste (sub Sriracha)
1/4 c. Kabayaki Sauce
1/4 c. Sesame oil
1/4 c. Salad oil
1/4 c. Brown sugar
1/2 c. Rice Wine vinegar
1 c. Sweet Soy Sauce
1/2 c. Sherry vinegar
1/2 c Pickled Ginger
1/4 c. Cilantro

Method:

In a food processor blender, combine all ingredients and puree. Soak hijiki in warm water for 15 minutes, then strain. In a saucepan, combine the hijiki and fresh cold water, and bring to simmer for 10 minutes. Strain the hijiki, squeeze out the excess water, and cover the warm hijiki with enough of the dressing to cover the hijiki completely. When the hijiki is cool, marinate for at least 2 hours in the refrigerator before serving.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 02-26-2006, 06:23 PM   #4
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Ironchef,

The 1/2 teaspoon of sugar in the seasoning is an interesting touch. Is that to help in the color? Are you going for blackened here? Over high heat?

I want to try these!

Lee
QSis is offline   Reply With Quote
Old 02-26-2006, 06:39 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Quote:
Originally Posted by QSis
Ironchef,

The 1/2 teaspoon of sugar in the seasoning is an interesting touch. Is that to help in the color? Are you going for blackened here? Over high heat?

I want to try these!

Lee
It's partly for both color and flavor. The subtle sweetness from the sugar enhances the natural sweetness in the scallops and goes well with the sauce. I just started doing that recently after experimenting a bit. My sauces are mostly Asian fusion and I'm always looking for things to enhance the dish. We're able to get fresh dayboat scallops so I don't like to cook them anymore than medium rare. I sear it between high and medium high heat. If the flame is too high it will burn because of the sugar. Too low and it will take too long to brown properly and you'll end up cooking the scallops past medium. I also make sure that everyone sears no more than six (two orders worth) at a time. Too many scallops will bring the temperature of the oil down too far and you'll also end up with uneven browning. It's not so much blackened. It's more of a dark caramelization. You can only brown it up to a certain point before the sugar will taste bitter. The scallop on the far right is actually a tad bit too dark, but it was a display plate so it was more for looks than anything. The scallop on the far left is the color that you want.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 02-26-2006, 06:55 PM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The scallops are beautiful, IC.
Forgive my ignorance, but what is hijaki?
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-26-2006, 07:11 PM   #7
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Quote:
Originally Posted by Constance
The scallops are beautiful, IC.
Forgive my ignorance, but what is hijaki?
Hijiki is a type of Japanese seaweed. A couple of years ago, a Canadian or British Health agency raised a red flag by saying that hijiki contained more inorganic arsenic than other types of seaweed. However, their results and reasoning where substantial and inconclusive at best because they really had no way to prove it. Supposedly, they found that the inorganic arsenic is "suspected" that it "may" lead to cancer. The Japanese are one of the biggest consumers of seaweeds and their cancer rate is low, and none were ever found, suspected, or were reported to have been caused by the inorganic arsenic found in seaweed. There's still a lot of material online about this issue. As far as I know, they are still standing by their findings but it's not taken very seriously. The FDA and USDA have no restrictions on hijiki. As far as I'm concerned, because I've looked into this, it's all smoke and mirrors.

But, if you're really that wary about using hijiki, then use arame instead.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 02-26-2006, 08:46 PM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Thank you for educating me, IC.
We don't have ANY kind of seaweed available here. I have no idea what it tastes like.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-27-2006, 12:32 AM   #9
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
You make beautiful beautiful food!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 02-27-2006, 04:03 PM   #10
Cook
 
cristal's Avatar
 
Join Date: Feb 2006
Location: Seattle, WA
Posts: 67
Send a message via Yahoo to cristal
Mmmmmm....that looks sooo good!!!

I love scallops!
cristal is offline   Reply With Quote
Old 02-28-2006, 12:16 PM   #11
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
mmmmmm looks delicious! :)
__________________
LEO'S WEBSITE:
https://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 02-28-2006, 08:53 PM   #12
Sous Chef
 
Join Date: Sep 2004
Location: PA
Posts: 584
I've eaten broiled sea scallops in restaurants and really enjoy them prepared that way. There is some kind of mild seasoning on them. It looks like paprika but it is more than that. Does anyone have any seasoning recipe that is good on seafood, particularly scallops?
__________________
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
purrfectlydevine is offline   Reply With Quote
Old 02-28-2006, 09:03 PM   #13
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
My husband tosses them with a bit of olive oil, salt and pepper, then sears them in non-stick skillet, getting them just barely done. He sometimes also sprinkles them with a bit of Cajun seasoning. I serve the scallops with baked potatoes, filled with butter and sour cream, and asparagus spears.
I'm talking about the big diver's scallops here. I often buy bay scallops to use in seafood pasta, gumbos and such.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-28-2006, 09:24 PM   #14
Senior Cook
 
Billdolfski's Avatar
 
Join Date: Feb 2006
Location: Indiana
Posts: 244
Send a message via ICQ to Billdolfski Send a message via AIM to Billdolfski Send a message via MSN to Billdolfski Send a message via Yahoo to Billdolfski
I didn't know that it was that common to serve scallops medium rare. How does it affect the flavor?

I suppose I'll try it one of these days.
__________________
If you don't like chicken fried steak, then I don't like you.
Billdolfski is offline   Reply With Quote
Old 03-13-2006, 08:12 AM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Quote:
Originally Posted by Billdolfski
I didn't know that it was that common to serve scallops medium rare. How does it affect the flavor?

I suppose I'll try it one of these days.
It really depends on the quality of scallops being used. The fresher the scallop, the sweeter the taste. Also, look for scallops that are an off-white color, almost ivory. Scallops that are ultra-white may have been bleached. Day boat scallops are best but are the most expensive.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-13-2006, 08:45 AM   #16
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
The scallops look delicious. One of my favorite seafoods. I use sugar on my scallops as well, it carmelizes nicely.
amber is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.