Seared Scallops with Arugula
Salad, Clementines and
Pomegranate Gastrique
Atlantic Capes Fisheries
2 tablespoons olive oil
1½ pounds Atlantic Capes
sea scallops ( 24), thawed
in the refrigerator
Prepare the gastrique: Combine sugar, vinegar
and pomegranate juice in a saucepan. Bring to
a boil, then reduce the heat and simmer until
the liquid is a syrup ( 15-20 minutes). Set aside.
Salt and pepper
1 clementine (or tangerine),
peeled and sectioned
4 ounces Parmigiano-Reggiano cheese, shaved
Prepare the salad: Whisk together oil, lime juice,
garlic, mustard, honey, and salt and pepper to
taste. Toss the arugula with the dressing and
place a mound of it on each plate.
POMEGRANATE GASTRIQUE
2 cups sugar
1 cup rice wine vinegar
1 cup pomegranate juice
Heat oil in a sauté pan over high heat. Season
scallops with salt and pepper. Add the scallops
to the very hot pan and sear on each side until
golden brown (about 2 minutes per side).
ARUGULA SALAD
2 tablespoons extra-virgin
olive oil
Arrange the scallops around the arugula. Top
the arugula with clementines. Drizzle each
plate with the gastrique and top with the
shaved cheese. Makes 4 servings.
Juice of 1 lime
1 garlic clove, minced
½ teaspoon brown mustard
½ teaspoon honey
Salt and pepper
Grilled Bacon-Wrapped Shrimp
and Scallops with Peaches
American Pride Seafoods
8 American Pride Seafoods
sea scallops, thawed
8 U15 shrimp, thawed
16 slices bacon
4 wooden skewers, soaked
in water for 1 hour
4 peaches, quartered
4 green onions, thinly sliced
Preheat the grill to low and brush the grate
with oil.
Wrap scallops and shrimp in bacon. Thread
2 shrimp and 2 scallops onto each skewer,
alternating.
Prepare the sauce: Combine all ingredients
and whisk together.
Grill the skewers for 6 minutes on each side,
or to an internal temperature of 145°F,
occasionally brushing with the sauce.
Grill peaches for 2-3 minutes on each side.
After grilling, toss lightly with sauce.
Serve the scallop and shrimp skewers over
the peaches and garnish with green onions.
Makes 4 servings.
HOISIN BARBECUE SAUCE
1 cup hoisin sauce
¼ cup chili sauce
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons rice
wine vinegar
1½ teaspoons sesame oil
1 tablespoon minced
peeled ginger
4 garlic cloves, minced
2 tablespoons
minced shallot
