Panko Crusted Scallops With Wasabi Dipping Sauce Food

PANKO-CRUSTED SCALLOPS

Steps:

• Pat scallops dry. Season with salt and pepper.
• Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
• Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
• Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.

WASABI CRUSTED SCALLOPS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

WASABI SCALLOPS

Steps:

• Preheat oven to 450 degrees.
• Lightly oil sheet pan.
• Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
• Place in oven for 2-3 minutes. Turn on broiler to low.
• Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
• Serve over seaweed salad with pickled ginger.

WASABI-GINGER CRUSTED SCALLOPS WITH

Steps:

• Stir together all of the salsa ingredients in a large bowl.
• Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
• Place 1/4 of the salsa mixture around the rice on each plate.
• Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
• Heat a large saute pan to medium-high heat with some olive oil.
• Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
• Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

CRISP PAN-FRIED SCALLOPS

Steps:

• Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half crosswise. In a bowl, whisk the egg with the milk, salt, and pepper. Add the scallops and toss gently to coat. Spread the panko on a flat plate and generously coat each scallop.
• Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time. Cook on the first side for 3 or 4 minutes, until golden brown. (If the panko is browning too quickly, reduce the heat.) Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes. Place the cooked scallops on paper towels to soak up extra oil. Fry the rest of the scallops. Serve with lemon wedges.
• Look for panko in bags or boxes in Asian markets or supermarkets. We often use Sun Luck brand, but any brand with good ingredients is fine.
• Ask for "dry" or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
• Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
• refreshing Carrot Salad with Raspberry Vinaigrette (page 217).