Sesame seed crusted sea scallops with orange-ginger sauce

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Sea scallops -; (to 1 1/2 lbs)
2 tablespoons Black sesame seeds
Sea salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Canola oil
=== ORANGE-GINGER SAUCE ===
3 Shallots
3 tablespoons Canola oil
1½ cup Orange juice
1 pinch Saffron or turmeric
1 Piece ginger - (2\"); peeled, and
Sliced across the fiber
1 teaspoon Rice wine vinegar or 1 tspn lemon juice
Sea salt; to taste
Freshly-ground black pepper; to taste
=== SQUASH OR POTATO PUREE AND BROCCOLI
===
1 Butternut squash or 2 sweet potatoes
Or 2 jewel yams - (abt 1 1/2 lbs); peeled, seeded,
And cut into 1\" cubes
1 pinch Mace or allspice
Sea salt; to taste
Freshly-ground black pepper; to taste
½ pounds Broccoli florets

Directions

For the scallops: Remove the tough muscle attachment from the sides of the scallops. Rinse them briefly, drain, and dry on paper towels. Season to taste with salt and pepper. Pour the sesame seeds onto a small salad plate and dip one side of each scallop in the seeds. Heat one tablespoon of canola oil in a medium saute pan until hot. Put the scallops into the pan, sesame seeds down, and saute them for 3 minutes or until the crust is slightly crisp. Turn the scallops and brown the other side for 3 minutes or until the scallops are nearly cooked through and opaque. Remove scallops from the saute pan, drain them on a paper towel-lined dish, and cover with foil to keep them warm. For the Orange-Ginger Sauce: Preheat oven to 400 degrees. Put shallots in a small baking dish with 1 teaspoon oil, cover with foil, and roast for 30 to 40 minutes until soft. Pour the orange juice into a saucepan and boil until reduced by half. Remove from heat and cool to room temperature. Put the orange juice, saffron or turmeric, shallots and vinegar or lemon juice into a blender. Puree until smooth. Add the remaining oil in a thin stream as the motor runs. Blend until the sauce is smooth and shiny. Season to taste with salt and pepper. For the Squash or Sweet Potato Puree and Broccoli: Steam squash or sweet potato cubes for 20 minutes or until tender with a collapsible steamer in a saucepan. Puree the squash in a food processor. Season with mace or allspice, salt and pepper.

If puree is too thick, add some water. Steam broccoli in small saucepan with a steamer or blanch in boiling water until tender, about 3 to 5 minutes. Season broccoli with some olive oil, salt and pepper. To assemble: Pour some Orange-Ginger Sauce on each of four warm dinner plates. Tilt the plates to spread the sauce evenly over the entire base. Put a spoonful of the squash or sweet potato puree in the middle of the plate. Arrange the scallops and broccoli in a circle around the puree. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9202) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-25-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Nora Pouillon

Converted by MM_Buster v2.0l.

Related recipes