Lime Glazed Scallops On Creamy Wasabi Fettuccine Best Recipes

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WASABI CRUSTED SCALLOPS

2022-01-27



Wasabi Crusted Scallops image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup minced shallot
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons sesame oil
  • 1 cup plum wine or dry sherry
  • 2 cups lobster stock, fish stock, or chicken stock
  • 20 ounces unsweetened coconut milk
  • 2 tablespoons sweet chile sauce*
  • 3 cups mango puree, or 5 very ripe mangos peeled and pureed
  • 2 limes, juiced
  • Kosher salt
  • 1/4 cup whole mustard seeds
  • 3 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 3 cups wasabi peas*
  • Wasabi powder
  • Kosher salt
  • 12 large sea scallops
  • Vegetable oil, for searing

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.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

2022-01-27



Lime Glazed Scallops on Creamy Wasabi Fettuccine image

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Provided by Derf2440

Categories     Canadian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients:

  • 12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
  • 1/3 cup pickled ginger
  • 2 lbs large scallops
  • 1 tablespoon freshly grated lime peel
  • 2 garlic cloves, smashed
  • salt
  • pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon wasabi powder
  • 1 1/4 cups 35% cream
  • 1/4 cup butter
  • 1 cup grated parmesan cheese (optional)
  • chopped chives

Steps:

  • Bring a large pot of salted water to boil.
  • Add pasta and cook until al dente, 10 to 12 minutes.
  • Drain well.
  • Chop 1/4 cup of the ginger and reserve.
  • Remove connective muscle from each scallop and discard.
  • Pat dry.
  • Toss scallops with lime peel, garlic and a little salt and pepper.
  • Heat veggie oil in a large, heavy frypan set over medium high heat.
  • Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
  • they may stick at first but will then release as they become brown.
  • Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
  • Remove from pan and repeat as necessary to cook all remaining scallops.
  • Blend wasabi with 2 tablespoon of cream to make a paste.
  • Pour remaining cream into frypan used to cook the scallops.
  • Add butter and bring to a boil.
  • Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
  • Add noodles and cooked scallops.
  • Toss to coat in sauce.
  • Taste and adjust salt and pepper to taste.
  • Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

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