Seared sea scallops with lime crème fraiche and sauce viergeby Ms. Taste on Aug 3, 2011 • 9:27 am • 2 Comments
Conquer your fears of screwing up shellfish with Peter Gilmore’s fool proof recipe for perfectly seared scallops.
The key to great scallops is high heat, a hot pan and an even sear. One simple trick to achieving this is to line up the scallops on a sheet of baking paper and popping the whole thing on a hot pan so they cook evenly all at the same time.
Check out other recipes from Peter Gilmore’s recent home entertaining masterclass, organised by Electrolux.
Seared sea scallops with lime crème fraiche and sauce vierge
24 large shucked sea scallops
50 mls olive oil
200 mls crème fraiche
20 large basil leaves
2 teaspoons coriander seeds
1 punnet ripe grape tomatoes
1 punnet baby basil leaves
200 mls olive oil
1. For the sauce vierge lightly toast the coriander seeds in a dry pan then place them in a mortar and pestle. Grind the seeds with two pinches of sea salt. Add the large basil leaves and two tablespoons of oil and bruise well. Squeeze and add the juice of one lime, a few grinds of black pepper and the rest of the oil. Allow to infuse for 30 minutes. Strain the contents through a filter bag or fine sieve. Discard the solids and keep the oil. Whisk the oil well and put aside.
2. Cut the grape tomatoes in half, brush with a little olive oil and place on a baking sheet with silicon paper. Sprinkle with sea salt and dry the tomatoes in the oven at 120° Celsius for 30 minutes. Allow the tomatoes to cool and put aside. Just before serving add the dried tomatoes to the infused oil.
3. In a small bowl add the crème fraiche and the fine micro planed zest of one lime, a pinch of sea salt and the juice of half a lime. Mix well. Heat a non stick pan on high on your induction stove. Brush the sea scallops with olive oil on both sides and season with sea salt. Sear the scallops in the hot pan for one minute on the first side and 30 seconds on the second side. Remove the scallops from the pan and allow to rest on a plate.
Place a spoonful of the lime crème fraiche on the centre of each serving plate. Spread the cream out to form a thick band over the plate. Place 3 seared scallops on the crème fraiche. Dress the scallops with the sauce vierge and garnish with baby basil leaves. Serve immediately.