Today’s recipe is extraordinarily flavorful and healthful.
For starters, scallops are good sources of omega-3s and protein.
And it's rich in a diverse antioxidants, thanks to its citrus, extra virgin olive oil, chili peppers, ginger and fresh herbs.
Despite its many ingredients, it's pretty easy to prepare ... and the colorful, tasty result will reward diners' eyes and palates.
This recipe comes to us from Executive Chef Ben Pollinger of New York City’s Oceana restaurant. “My goal is to intrigue our guests’ palates with the incredible nuances in seafood,” he says.
“As a seafood restaurant we are sensitive to fish supply. Alaska seafood supports our mission of sustainable fish populations. From a culinary perspective, Alaska seafood is impeccably fresh and has unmatched flavor and texture.”
Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado
By Chef Ben Pollinger
Prep Time 20 minutes; Cook Time: 4 minutes
1 grapefruit, finely zested* (reserve zest) and supremed**
1 Mandarin orange, finely zested* (reserve zest) and supremed**
1 orange, finely zested* (reserve zest) and supremed**
Salt and fresh ground pepper, to taste
1 Tablespoon peeled ginger, minced
1 Tablespoon sliced chilies (serranos, jalapenos)
8 leaves Thai basil, chiffonade***
8 leaves mint, chiffonade***
8 leaves cilantro, chiffonade***
2 medium avocados
2 teaspoons fresh lime juice
2 Tablespoons butter
1/4 cup toasted raw cashews
Spicy baby greens or sprouts for garnish
*Use a citrus zester or microplane to remove shallow, thin strips of the colored skin. Leave behind the soft, white pith underneath.
**To supreme the fruits, remove the remaining skin, pith, membranes, and seeds, and separate its segments. Click here for supreme instructions and video
***Stack the leaves, roll them tightly, then slice perpendicular to the roll.
- Cut the citrus segments into small pieces. Season with salt and pepper.
- Combine citrus with zest, ginger and chilies. Drizzle with olive oil; reserve.
- Just before serving, toss with basil, mint and cilantro.
Scoop the flesh from the avocado. Mix in a blender with lime juice until smooth.
- Season scallops with salt and pepper. Sauté in canola oil over medium heat until golden on one side. Add butter and let brown lightly. Turn scallops over; cook to an even golden brown.
- To serve, place a few dollops (1/4 cup) of avocado purée to one side of each of 4 plates. Arrange scallops over purée.
- Evenly distribute citrus salad, sprinkle with toasted cashews, and garnish with a few sprigs of spicy baby greens.
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