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    Recipes — Scallops

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    Gingered Scallops with Caramelized Pineapple Salsa

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   20 Clearwater Sea Scallops
        •   1 Ginger root peeled coarsely
        •   2 tbsp Pickled ginger minced fine
        •   1 cup Rice wine vinegar
        •   ¼ cup White sugar
        •   1 tbsp Honey
        •   2 Limes zest and juice
        •   1 Orange zest, sectioned and juice reserved
        •   1 cup Basmati rice
        •   100 ml Canned coconut milk
        •   1 small sweet potato peeled and minced fine
        •   350 ml water
        •   25 ml Vietnamese fish sauce
        •   2 kaffir lime leaves
        •   ½ pineapple peeled and diced small
        •   ½ red pepper
        •   1 tomato seeded and diced
        •   1 shallot minced
        •   1 bunch cilantro chiffonade (shredded fine)
        •   20 cashew nuts minced
        •   8 baby Bok Choy
        •   25 ml sesame oil
        •   50 ml peanut or sunflower oil
        •   sea salt and fresh cracked pepper
        •   1 tbsp soy reduction

    Method

    Ginger Syrup:

    1. Wash Bok Choy and reserve.
    2. Prepare ginger syrup by simmering ginger peelings and
      vinegar with sugar, honey, and orange juice until it
      becomes syrupy.
    3. Reserve in a squeeze bottle.

    Salsa:

    1. Prepare salsa by sautéing diced pineapple over high
      heat in a non stick pan with sesame oil.
    2. Once pineapple starts to color add shallot, ginger, diced
      pepper and tomato.
    3. Cook one minute and take off heat. Stir in cilantro.
    4. Add fish sauce, lime juice and zest. Reserve warm.

    Rice: Prepare rice by rinsing rice well and cooking with water, coconut milk, sweet potato and kaffir lime leaves.  Reserve warm.

    Scallops:

    1. Season scallops and sear in oil over high heat.
    2. Once turned and cooked for 30 seconds add 2 tbsp
      ginger syrup and immediately remove from heat.
    3. Toss to coat and place on a plate. Reserve warm.
    4. Quickly toss bok choy in a hot pan with a bit of sea salt
      and pepper.
    5. There will be enough water on the leaves from washing to steam.

    Plating: Place a bed of rice on the 4 plates and top with 5 scallops. Spoon some salsa around and place two Bok Choy beside. Garnish with soy reduction if desired.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/gingered-scallops-with-caramelized-pineapple-salsa/

    Clearwater Sea Scallops with Cranberry Chutney, Celery Root and Mustard Greens

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   20 Clearwater Sea Scallops

    Chutney

        •   500 ml dry white wine
        •   250 g dried cranberries
        •   1 tbsp granulated sugar
        •   1 large shallot
        •   zest of 1 lemon & juice of ½
        •   1 tsp fresh grated ginger
        •   3 tbsp extra virgin olive oil

    Celery Root

        •   1 medium cleaned, diced celery root
        •   1 medium Yukon potato, diced (slightly smaller than celery root)
        •   250 ml 35% cream
        •   250 ml low fat milk
        •   1 tsp nutmeg
        •   ½ tsp cinnamon
        •   2 tbsp sweet butter
        •   1 tsp honey
        •   salt & white pepper

    Mustard Greens

        •   2 cups of cleaned mustard greens, stalks minced, leaves coarsely chopped
        •   8 stalks of asparagus  (blanched & pealed if large) cut in ½
        •   1 large shallot minced
        •   2 cloves garlic minced
        •   2 tsp olive oil
        •   1 tsp pommery mustard

    Red Wine Reduction

        •   500 ml red wine
        •   150 ml balsamic vinegar
        •   3 tbsp granulated sugar
        •   1 large bay leaf
        •   salt to taste

    Method

    Chutney:

    1. Place all ingredients, except for olive oil in a small
      stainless pot.  Bring to a simmer.
    2. Cover pot with lid set ajar, cook until cranberries are
      soft & liquid has reduced by 2/3.  Let cool at room
      temperature.
    3. With a hand blender or food processor, lightly pulse the
      cranberry mixture.  At this point, add the olive oil,
      season with kosher salt.  Refrigerate up to 2 weeks.

    Celery Root:

    1. Place all ingredients (except for nutmeg and cinnamon)
      in a medium sized pot.  Cook until celery root &
      potatoes are tender.
    2. Place in a blender with 3 tablespoons of liquid, blend
      until smooth.  Add spices.  Adjust consistency with
      remaining liquid.
    3. Check seasoning.  Should have a thin, silky mash potato
      consistency

    Mustard Greens:

    1. Over medium high heat, sauté garlic & shallot in olive
      oil.
    2. When golden brown, add asparagus & mustard green
      stems.  Cook for one minute until warm.
    3. Add mustard greens pommery mustard.  Adjust
      seasoning.

    Red Wine Reduction:

    1. Place ingredients in a pot; reduce over medium high heat by ¾.  Reserve in a warm spot.  Heat before serving.

    Plating:

    1. Sear 5 seasoned scallops per person over high heat (20
      in total) until golden brown on both sides but still rare in
      the center.  (One minute per side)
    2. Place on an ovenproof tray, topping each scallop with ½
      teaspoon of the cranberry chutney.  Place in 425º oven
      for 4-6 minutes.
    3. Gently heat celery root purée & mask bottom of plate.
    4. Meanwhile the mustard green are heated and
      seasoned.  Place them in the middle of celery root.
      Spread out to form a base for the scallops.
    5. Remove Scallops from oven, place on top of mustard
      greens.  Drizzle red wine reduction around perimeter of
      plate.



    This great family recipe is thanks to Clearwater. Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/clearwater-sea-scallops-with-cranberry-chutney-cel/

    Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   12 Clearwater Sea Scallops
        •   ½ cup Porcini, ground fine in coffee mill
        •   Salt & pepper
        •   ½ cup Olive oil
        •   24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
        •   ½ cup Truffle vinaigrette
        •   Celery root purée

    Truffle Vinaigrette

        •   ½ cup Chicken stock
        •   2 tbsp Sherry vinegar
        •   2 tbsp Minced shallot
        •   2 tbsp Very fine truffle peelings
        •   ¼ cup Extra-virgin cold pressed olive oil
        •   ¼ cup Black truffle oil
        •   1 tbsp Fine minced parsley
        •   Salt & pepper to taste

    Celery Root Puree

        •   4 cups Milk
        •   2 tbsp Sea salt
        •   5 cups Peeled diced celery root (large dice)
        •   2 ½ cups Peeled diced Yukon gold potatoes
        •   ½ cup Sweet butter
        •   salt & white pepper to taste

    Method

    1. Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
    2. Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
    3. Sear in hot pans for two minutes per side.  Remove and drain on towels.
    4. Place small free form quenelle of puree in center of
      plate, set scallop on top.

    Truffle Vinaigrette

    1. In a small saucepan over medium heat bring the
      chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
    2. Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
    3. Season with salt and pepper.

    Celery Root Puree

    1. Cook potatoes and celery root together in milk and
      salted water (just enough to cover) until tender, about
      20-25 minutes at a low simmer.
    2. Drain thoroughly.
    3. Puree in food processor, adding butter in small
      amounts till smooth.
    4. Season to taste.
    5. Hold covered in a water bath to keep warm.

    Plating

        •   Spoon vinaigrette over and around plate.
        •   Garnish with two crisp celery leaves.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/porcini-seared-scallops-celery-root-and-warm-truff/

    Canadian Sea Scallop Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 ½ to 2 lbs Clearwater Sea Scallops, cooked and chilled
        •   1 medium Napa cabbage head, coarsely chopped, rinsed and well dried
        •   2 bunches green onion (both white and green portions), chopped
        •   2 cups roma (plum) tomatoes, chopped
        •   1/3 cup lemon juice, fresh
        •   1 cup mayonnaise
        •   1 tsp tabasco sauce
        •   salt and pepper to taste

    Method

    1. Chill all ingredients well.  Combine in a large bowl,
      tossing gently, but thoroughly.
    2. Serve as soon as possible with warm, crunchy bread
      sticks.

    Plating: A hard cooked egg makes a wonderful garnish.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/canadian-sea-scallop-salad/

    Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 U10 Sea Scallop
        •   2 tbsp Truffled ratatouille
        •   3 Clementine segments
        •   3 tbsp Citrus beurre blanc
        •   1 tsp Olive oil
        •   1 tsp Unsalted butter
        •   ½ tsp Chopped chives
        •   Chervil Leaves

    Truffled Ratatouille

    Small Dice of the following vegetables:

        •   1 Eggplant
        •   1 Red pepper
        •   1 Yellow pepper
        •   1 Fennel bulb
        •   1 Yellow squash
        •   1 Zucchini
        •   1 Bunch Asparagus
        •   2 tbsp Tomato paste
        •   4 tbsp Basil chiffonade
        •   1.5 tbsp Chopped truffles
        •   1 cup Olive oil/as needed

    Clementine Beurre Blanc

        •   1 tbsp minced Shallots
        •   1 tbsp Thyme
        •   1 tbsp Olive oil
        •   3 oz White wine
        •   3 oz Heavy cream
        •   4 tbsp Unsalted butter
        •   1 tsp Lemon Juice
        •   2 tbsp Clementine juice
        •   1 tsp Clementine zest
        •   1 tbsp Chopped Tarragon leaves

    Method

    1. Sear sea scallop in olive oil and butter until slightly
      browned on each side.
    2. Lay warmed ratatouille in center of plate
    3. Place scallop on top of ratatouille.
    4. Drizzle beurre blanc around plate.

    Truffled Ratatouille

    1. Sauté vegetables separately in olive oil.
    2. When all cooked, combine in a large pot.
    3. Add tomato paste, 1 ounce of water and orange juice.
    4. Cook out tomato paste.
    5. Add basil and truffles.

    Clementine Beurre Blanc

    1. Sweat shallots, thyme and citrus zest.
    2. Add citrus juice and white wine.
    3. Season with salt and pepper and reduce to sec.
    4. Add tarragon and heavy cream and reduce by half.
    5. Strain through a china cap, finish with butter and
      season to taste.

    Plating

    1. Arrange Clementine segments and chervil leaves around plate.
    2. Add chopped chives to scallop and serve.



    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/sea-scallop-truffled-ratatouille-and-clementine-be/