Easy Asian

Sauteed scallops with jalapeño dressing

Name: Sauteed scallops with jalapeño dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian
Ingredients: 1 fresh jalapeño chilli, seeds removed, finely chopped; 1/2 small red onion, finely chopped; 1 tbs grapeseed oil; 1 tsp extra virgin olive oil; 1/4 cup (60ml) lemon or lime juice; 12 scallops on the half-shell,orange roe removed; 2 tbs olive oil; 10g unsalted butter; 4 small (50g) jalapeño chillies, seeds removed, roughly chopped; 1 small garlic clove, chopped; 2 1/2 tbs (50ml) rice vinegar; 2 1/2 tbs (50ml) olive oil

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by delicious. team

delicious. team

Oct 09, 2015

Make sure you cut the jalapeño and red onion as finely as possible when making the salsa for these sauteed scallops by Nobu Matsuhisa.

1 fresh jalapeño chilli, seeds removed, finely chopped
1/2 small red onion, finely chopped
1 tbs grapeseed oil
1 tsp extra virgin olive oil
1/4 cup (60ml) lemon or lime juice
12 scallops on the half-shell,orange roe removed
2 tbs olive oil
10g unsalted butter

Jalapeño dressing (makes 100ml)

4 small (50g) jalapeño chillies, seeds removed, roughly chopped
1 small garlic clove, chopped
2 1/2 tbs (50ml) rice vinegar
2 1/2 tbs (50ml) olive oil

Method

1.

Stir the jalapeño, onion, grapeseed oil, extra virgin olive oil, lemon juice and 1/2 teaspoon salt together in a bowl until combined. Set the jalapeño salsa aside.
2.

For the jalapeño dressing, using a stick blender, puree the jalapeño, garlic, vinegar and 1 1/2 teaspoons salt until smooth. Whisk the olive oil gradually into the mixture, then strain through a sieve. Set the dressing aside.
3.

Remove scallops from the shells and set scallops aside. Wash scallop shells, then pat dry with paper towel.
4.

Heat oil in a frypan over high heat. Season the scallops with salt and pepper. Cook the scallops for 1 1/2 minutes each side or until golden but still slightly translucent in the centre. Add butter for the last 30 seconds to glaze the scallops.
5.

Divide the jalapeño dressing among scallop shells, top each with a scallop, then garnish with the salsa and serve.