Seared Sea Scallops & Chilled Cucumber-Avocado Soup

  • 0

Seared Sea Scallops

Courtesy: Chef Paul Mattison

Serves 4

For the Scallops:

  • 3 tablespoons clarified butter
  • 16 each Sea Scallops(u-10 size)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • As needed salt and black pepper

In a small sauté pan on medium heat, add coriander and cumin seeds. Carefully toast spices until slightly browned. Cool, and grind spices in a coffee grinder. Next season scallops on both side with spices and salt and pepper. In a large sauté pan on high heat, add clarified butter. Carefully place as many scallops in pan without crowding too much. Sear the scallops until edges are browned before turning. Once turned, cook another 5 minutes or cooked until desired temperature.

For the Sweet Potato Hash:

  • ¼ cup smoked Bacon, sliced thin
  • ¼ cup sweet onions, small diced
  • 3 cups sweet potato, small diced
  • 1 teaspoon garlic, minced
  • 2 tablespoons scallions, sliced thin(green only)
  • 1 tablespoon cilantro, chopped
  • As needed salt and black pepper

In a large sauté pan on medium heat, add bacon. Slowly render bacon until almost crispy. Next add onions, and cook slowly until softened and translucent. Next add sweet potatoes. Keep cooking slowly and stirring occasionally until sweet potatoes are soft. Once soft, stir in garlic. Cook another minute, stir in sliced scallions and chopped cilantro. Adjust seasoning with salt and black pepper if needed.

For the Jicama-Apple slaw:

  • 1each jicama, medium, finely julienned
  • 1 each granny smith apple, finely julienned
  • 2 tablespoons scallions, finely sliced(green only)
  • ½ each red pepper, finely julienned
  • ½ each jalepeno, finely minced
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • As needed salt and pepper

In a medium sized mixing bowl, mix all ingredients together. Season with salt and pepper to taste.

For the Lemon Cream:

  • 1 tablespoon Extra Virgin Oil
  • ¼ cup sweet onion, diced
  • 1 each Garlic clove, smashed
  • 2 cups Heavy Cream
  • 1 each lemon, zest only
  • As needed salt and pepper

In a small sauce pan on medium heat, add olive oil, onions and garlic. Cook until onions and garlic have softened, about 5 minutes. Next add Heavy cream and lemon zest. Slowly reduce cream until sauce consistency. Puree sauce in blender. Adjust seasoning with salt and pepper.

Seared Sea Scallops

Seared Sea Scallops by Chef Paul Mattison

Chilled Cucumber-Avocado Soup with Peach Salsa

Serves 6-8

  • 3each Avocadoes
  • 3 each Cucumbers, peeled, seeded, rough chopped
  • ¼ cup Sweet Onion, diced
  • 1 each Scallion, sliced
  • ½ each Jalapeños, seeded, diced
  • 1 tablespoon cilantro, chopped
  • 1 each Orange, juice only
  • 1 each limes, juice only
  • ¼ cup rice wine vinegar
  • ½ cup sour cream
  • ¼ cup mirin
  • 2 teaspoon sugar
  • ¼ cup heavy cream
  • As needed Salt & Black Pepper

Puree All ingredients together with Blender until smooth. Adjust Seasoning with Salt & Pepper.

For the Peach Salsa:

  • 1 cup Peaches, small dice, skin on(ripe but not too ripe)
  • 2 tablespoons Red Pepper, small diced
  • ½ each Jalapeño, seeded, minced
  • 1 tablespoon Scallions, sliced thin on a bias, (green only)
  • 1 tablespoon Cilantro, chopped
  • 1 each Lime, juice only
  • 1 tablespoon Extra Virgin Olive Oil
  • As needed Salt, Pepper, Sugar

Combine all ingredients in a mixing bowl. Adjust seasoning with salt and pepper. Depending on the sweetness of peaches, sugar can be added, or may need nothing at all.

Chilled Cucumber-Avocado Soup

Chilled Cucumber-Avocado Soup by Chef Paul Mattison