by kirra » Sat Jul 04, 2009 12:57 am
Seared Scallop With Umeboshi Plum Glaze & Shredded Shiso
Ingredients:
6 plump sea scallops
3 umeboshi (pickled plums, preferably from the Kii peninsula)
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon grapeseed oil
3 shiso leaves, thinly shredded
Preparation:
Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.
Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high heat, add scallops, and sear for about 3 minutes, until brown and caramelized. Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked.
Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish, and top with shisho leaves. Serves 6.
[b][size=150]Seared Scallop With Umeboshi Plum Glaze & Shredded Shiso [/size]
Ingredients:[/b]
6 plump sea scallops
3 umeboshi (pickled plums, preferably from the Kii peninsula)
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon grapeseed oil
3 shiso leaves, thinly shredded
[b]Preparation:[/b]
Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.
Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high heat, add scallops, and sear for about 3 minutes, until brown and caramelized. Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked.
Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish, and top with shisho leaves. Serves 6.