Appetisers / SEARED HOKKAIDO SCALLOPS WITH SPRING VEGETABLES
Silky scallops and crunchy spring vegetables.
Recipe by Calvin Ku, owner of Gusto.
Vegetable prep
- Cut kernels from ear of corn with a knife.
- Grate four raw brussels sprouts into a bowl.
Saute corn
- Saute corn in olive oil with a half clove of thinly-sliced garlic, salt and pepper. Saute for 60 seconds. Do not overcook the corn as it should be crunchy to contras with scallops.
Saute brussels sprouts
- Repeat previous step with brussels sprouts, except saute for 30 seconds only in just a touch of olive oil. Finish with a splash of lemon juice.
Pancetta and sauce
- Cut pancetta into sticks and slowly pan fry until golden brown on all sides. Turn off the heat and remove pancetta, leaving grease in pan.
- Pour two tablespoons of balsamic vinegar into pan and stir to make sauce.
Pan-sear scallops
- If you wish, cut side muscle from scallop. It’s slightly tougher but has a more robust flavour.
- Thoroughly dry scallops and salt both sides. Heat pan until very hot, add olive oil.
- Sear scallops. Flip after 90 seconds, add butter. Sear for 90 seconds while basting with butter. Remove medium-rare scallops and dab with paper towel.
Arrangement
- Arrange ingredients on dish and dress with balsamic sauce.
INGREDIENTS
- (One serving)
- An ear of corn
- Four brussels sprouts
- Thick pancetta (70g)
- Four large Hokkaido scallops
- A half clove of garlic
- Olive oil
- Lemon juice to taste
- Butter to taste
- Balsamic vinegar (2 tbls)
WINE PAIRING
- Luis Pato Vinhas Velhas - A fruit-dense Portuguese white
- Wine pairing by Mark Bailey of Opus Grill
MUSIC PAIRING
- Artist : Cibo Matto
- Title: Stereo Type A
- Date: 1999
- Label: Warner Bros/ Wea
WHERE TO BUY
- Hokkaido Scallops - from Chika Japanese Supermarket
- Pancetta - from Great
PREP TIME & COOK TIME
- 10 mins; 20 mins
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