Pan-Seared Spicy Scallops With Pear Relish
Chef Larry Recipe
POSTED: 9:34 am PST November 15, 2004
Ingredients:
For the Pear Relish, prepare pear, cucumber, Daikon, scallions, cilantro and mint. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least one hour before serving. Prepare Chef Larry's Asian Spice, Cilantro Lime Aioli, Scallion Oil and Wasabe Vinaigrette per recipes, reserve. Heat saute pan over medium high heat. Season scallops with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned scallops. Sear for 3 - 4 minutes on each side. Remove seared scallops, keeping warm. Lightly dress lettuces with Wasabe Vinaigrette and off-set in the center of serving plates. Portion Pear Relish onto plates in small mounds. Dot plate with Cilantro Lime Aioli next to Pear Relish. Place seared scallops (5 per serving) over Pear Relish and Cilantro Lime Aioli. Garnish with Bryan tomato halves and cilantro sprigs.Makes 4 servingsChef Larry's Wasabe Vinaigrette
Ingredients:
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.Makes 1 cupChef Larry's Cilantro Lime Aioli
Ingredients:
Combine cilantro, garlic, mayonnaise, lime juice, zest and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.Makes 1 cupChef Larry's Asian Spice
Ingredients:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Makes 1 cup
- 20 Large scallops, patted dry Chef Larry's Asian Spice as needed (recipe follows) Olive oil as needed Chef Larry's Cilantro Lime Aioli (recipe follows) Chef Larry's Wasabe Vinaigrette (recipe follows) 4 oz. Spring baby lettuces 10 Bryan or grape tomatoes, halved Cilantro sprigs to garnish
- 1 Pear, firm, peeled and cored, finely diced 1 Cucumber, medium, peeled, deseeded, finely diced 1/2 cup Daikon (Japanese radish), peeled, finely diced 2 each Scallions, thinly sliced 2 tsp. Seasoned Rice Wine Vinegar 2 tsp. Red Wine Vinegar 1 1/2 tsp. Sugar, granulated 2 tsp. Olive Oil 1 tsp. Cilantro, fresh, minced 1/2 tsp. Mint leaves, fresh, minced Salt to taste Fresh ground black pepper to taste
For the Pear Relish, prepare pear, cucumber, Daikon, scallions, cilantro and mint. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least one hour before serving. Prepare Chef Larry's Asian Spice, Cilantro Lime Aioli, Scallion Oil and Wasabe Vinaigrette per recipes, reserve. Heat saute pan over medium high heat. Season scallops with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned scallops. Sear for 3 - 4 minutes on each side. Remove seared scallops, keeping warm. Lightly dress lettuces with Wasabe Vinaigrette and off-set in the center of serving plates. Portion Pear Relish onto plates in small mounds. Dot plate with Cilantro Lime Aioli next to Pear Relish. Place seared scallops (5 per serving) over Pear Relish and Cilantro Lime Aioli. Garnish with Bryan tomato halves and cilantro sprigs.Makes 4 servingsChef Larry's Wasabe Vinaigrette
Ingredients:
- 1/2 tsp. Shallots, minced 1/2 tsp. Garlic, minced 1/2 tsp. Wasabe paste 1 tsp. Dijon mustard 1/2 tsp. Sugar 1/4 cup Rice wine vinegar 2/3 cup Olive oil Salt to taste Fresh ground black pepper to taste
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.Makes 1 cupChef Larry's Cilantro Lime Aioli
Ingredients:
- 1/3 cup Fresh cilantro leaves, minced 2 each Garlic cloves, minced 2/3 cup Light mayonnaise 1 each Fresh squeeze lime 1/2 tsp. Lime zest 1 tsp. Parsley, chopped Salt to taste Fresh ground black pepper to taste
Combine cilantro, garlic, mayonnaise, lime juice, zest and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.Makes 1 cupChef Larry's Asian Spice
Ingredients:
- 2/3 tsp. Cayenne pepper 1 tsp. Ground cloves 1 tsp. Curry powder 1 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 cup Paprika 2 tsp. Granulated garlic 1/4 cup Salt 1 tsp. Black pepper
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Makes 1 cup
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