Yield: Yields 12
Servings: 6
These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.
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I haven't tried this recipe, but I have reservations about it. I love sea scallops, but I do them simpler. They're very delicate in flavor, so I wouldn't use the jalapeno or cilantro as they might overpower the flavor of the scallops. Also, I would serve them as a warm dish, like a first course. The first sea scallops I ever had were in a restaurant in Germany, large as hockey pucks and served with a brown sauce that I took to be similar to a barnaise. I've done bacon-wrapped sea scallops which I recommend, but it's important to pre-cook the bacon since it won't cook in the short time that the scallops cook. Finally, just seared scallops with a drizzle of white truffle oil has worked best for me, highlights the scallop flavor, and is simple to do. It's also important to saute them over high heat in order to get slight browning before they're done, about 1.5 minutes on each side, depending on the size and thickness. Optional: serve them on a bed of a mild green with balsamic on the side. Enjoy!
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Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…
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