Recipe: Sea Scallop Brochettes with Almond-Chile Sauce
Page: 227
Date Cooked: March 30, 2013
I cannot believe I get to say this..... THIS IS MY LAST RECIPE for this project. I plan on posting an overall experience post, that way I don't take away from this recipe itself. You may recall that I've mentioned snow still on the ground in the last few posts. Accordingly when it warmed up just a bit, I knew it was the perfect opportunity to do this final recipe.
I tossed the scallops in olive oil, covered, and refrigerated. I also juiced a lime, cut the other lime into wedges, halved the radishes, diced the tomatoes, and minced the garlic.
I spread the almonds on a baking sheet and toasted until they turned golden. I set them aside to cool. I also blackened, blistered, steamed, peeled, and minced the jalapeno.
Then it was on to making the almond-chile sauce. I combined the peanut oil, olive oil, garlic, and almonds in a food processor and pulsed to a puree. I then added half the lime juice and the chile, puree-ed until smooth. I added half the diced tomatoes, salt, and pepper and puree-ed again.
I moved on to preparing the brochettes. I used two skewers, side-by-side, and alternatively threaded a radish and scallop on each skewer. I drizzled olive oil, salt, and pepper on all the brochettes. Note: Skewering the radishes was not an easy task and I was weary of injuring myself.
I cut the endive lengthwise and poached them in water. I submerged the poached endive in ice water, drained, and patted dry. I coated the endive with olive oil, salt, and pepper. I also combined the remaining diced tomatoes, cilantro, olive oil, lime juice, and salt in a small bowl.
I grilled the scallops brochettes until they were nicely charred on both sides. I also grilled the endive (the few leaves that didn't fall through the grid). Then it was on to plating. I arranged the endive on a platter and put the skewers on top. I scattered the tomato and remaining cilantro over the brochettes, decorated with the lime wedges, and served it alongside the almond-chile sauce.
This dish looked soo incredibly beautiful on the platter. And it tasted equally as good. This recipe had everything - texture, acid, and spice. The radishes paired nicely with the scallops; a flavor combination I would not have thought of. I absolutely loved the almond-chile sauce. The almond balanced the cilantro and lime, and the chile provided some needed heat. Overall, a great recipe and I would definitely make it again.
Page: 227
Date Cooked: March 30, 2013
I cannot believe I get to say this..... THIS IS MY LAST RECIPE for this project. I plan on posting an overall experience post, that way I don't take away from this recipe itself. You may recall that I've mentioned snow still on the ground in the last few posts. Accordingly when it warmed up just a bit, I knew it was the perfect opportunity to do this final recipe.
 |
| Ingredients: Sea scallops, olive oil, limes, radishes, tomatoes, garlic, raw almonds, jalapeno chile, peanut oil, Kosher salt, pepper, Belgian endive, and cilantro |
I tossed the scallops in olive oil, covered, and refrigerated. I also juiced a lime, cut the other lime into wedges, halved the radishes, diced the tomatoes, and minced the garlic.
 |
| Left: Scallops toasted in olive oil Right: Juiced and wedged limes |
I spread the almonds on a baking sheet and toasted until they turned golden. I set them aside to cool. I also blackened, blistered, steamed, peeled, and minced the jalapeno.
 |
| Toasting almonds |
Then it was on to making the almond-chile sauce. I combined the peanut oil, olive oil, garlic, and almonds in a food processor and pulsed to a puree. I then added half the lime juice and the chile, puree-ed until smooth. I added half the diced tomatoes, salt, and pepper and puree-ed again.
 |
| Making the almond-chile sauce |
I moved on to preparing the brochettes. I used two skewers, side-by-side, and alternatively threaded a radish and scallop on each skewer. I drizzled olive oil, salt, and pepper on all the brochettes. Note: Skewering the radishes was not an easy task and I was weary of injuring myself.
 |
| Sea scallop brochettes |
I cut the endive lengthwise and poached them in water. I submerged the poached endive in ice water, drained, and patted dry. I coated the endive with olive oil, salt, and pepper. I also combined the remaining diced tomatoes, cilantro, olive oil, lime juice, and salt in a small bowl.
 |
| Left: Poaching endive Right: Tomato mixture |
I grilled the scallops brochettes until they were nicely charred on both sides. I also grilled the endive (the few leaves that didn't fall through the grid). Then it was on to plating. I arranged the endive on a platter and put the skewers on top. I scattered the tomato and remaining cilantro over the brochettes, decorated with the lime wedges, and served it alongside the almond-chile sauce.
 |
| Sea Scallop Brochettes with Almond-Chile Sauce |
This dish looked soo incredibly beautiful on the platter. And it tasted equally as good. This recipe had everything - texture, acid, and spice. The radishes paired nicely with the scallops; a flavor combination I would not have thought of. I absolutely loved the almond-chile sauce. The almond balanced the cilantro and lime, and the chile provided some needed heat. Overall, a great recipe and I would definitely make it again.
Enjoy!
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