Sizzlin' seafood: Try panko-crusted scallops, more

Have a hankering for seafood? Scallops are simple to prepare, making them perfect for a quick weekday meal. Here, chef Yuhi Fujinaga of The Sea Grill at Rockefeller Center makes seared scallops with cauliflower and panko-crusted scallops with a healthy tartar sauce.

Panko-crusted scallop with healthy tartar sauce
Servings:

Makes 4 servings

Ingredients

    • 1lb scallops fresh or dry packed. (Frozen medium scallops are fine.)
    • 2 cups Panko (Japanese bread crumbs)
    • 2 eggs cracked and whipped for egg wash
    • 4 cups canola oil
    • 1 cup all-purpose flour
    • 1 lemon, juiced and zested
    • 1 lime, juiced and zested
    • 1 red bell pepper washed, seeds removed and discarded, diced into small pieces
    • 1 red onion, peeled and diced into small pieces
    • 1 cucumber, peeled and diced into small pieces
    • 1 celery stalk, peeled and diced into small pieces
    • 1/4 bunch mint, picked and roughly chopped
    • 1/2 bunch cilantro, picked and roughly chopped
    • 1 cup yogurt, Greek-style preferred
    • Kosher salt, to taste
    • Black pepper, to taste

Preparation

Baking Directions:

For healthy tartar sauce:In a non-reactive stainless steel bowl, combine lime juice, lemon juice, peppers, onions, and celery, cucumbers, mint, cilantro, lemon, and lime zest.Mix well, and fold in yogurtAdjust seasoning by adding salt, and fresh ground pepper to taste. For panko-crusted scallop:Using a dry kitchen towel, pat down the scallops to absorb any moisture.Season the scallops with salt, and pepper, and dust them in the flour.Pat down excess flour, and dip them into the egg wash.Using a fork, carefully remove the scallops from the egg wash, and cover them with panko.Add canola oil to a non-reactive stainless steel sauce pot over medium-high heat.Once the oil has reached 350 degrees, gently fry the scallops until golden brown. Serve with the tartar sauce on the side.

Pan-seared scallops with cauliflower variations
Servings:

Makes 6 servings

Ingredients

    • 12 scallops fresh or dry packed (frozen medium scallops are fine)
    • 1 head cauliflower, 2 to 3lbs. (Separate into florets, save a few large florets for thin slices, use all trimmings for puree.)
    • 1 pint whole milk
    • 2 oz butter, unsalted
    • 2 tbsp kosher salt
    • 2 sprigs thyme
    • 1/2 bunch parsley, flat leaf Italian (washed, picked, and roughly chopped)
    • 2 cloves garlic, whole, peeled, and smashed
    • 2 tbsp extra-virgin olive oil
    • 1 tsp fresh ground black pepper, prefer using a peppermill

Preparation

Baking Directions:

For the scallops:Rinse off the scallops and pat them dry. Once dry, make partial incisions on the scallops in a criss-cross fashion, and season the scallops with salt and pepper.Place a non-reactive sauté pan over high heat, and add olive oil, and sear the scallop with the cut side down. Sear the scallops for 30 seconds, and then add the butter, garlic, and thyme. Flip them over, and baste.While basting them, turn off the heat, and let the residual heat cook the scallops.Remove the scallops from the pan and reserve.Using the same pan, over medium high heat, add the cauliflower florets and sauté them.Adjust the seasoning by adding salt, pepper and butter.  Once nice and brown, turn off the heat and add chopped parsley.Reserve until plating.For the cauliflower puree:In a non-reactive sauce pot, add all the trimmings of the cauliflower, and stems with milk. Set over high heat and once it comes to a boil, skim the residue, and reduce the heat down to a simmer. Check with a fork to make sure the cauliflower is soft and tender. Once it is cooked all the way through, strain out the milk and place the cauliflower in the blender and puree until smooth. Adjust the seasoning by adding salt, pepper and olive oil. For plating:Using a serving spoon, ladle 2 spoonfuls of the cauliflower puree.On top of the puree, place 2 pieces of scallops, and surround the scallops with the sautéed florets.To finish, garnish the dish with raw shaved cauliflower florets, and sea salt.

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