Sea Scallops With Salsa Verde


Saturday, March 26th 2011, 12:18 am
By: News 9


INGREDIENTS:

3 ea Bose pears
¼ cup Almond or Walnut oil
16 ea Sea Scallops
1 tbsp E.V. Olive Oil
1 ½ cups Salsa de Pasitas Verdes (recipe below)
2 cups Watercress
8 ea Lime Wedges
TT Salt & FGB Pepper

DIRECTIONS:

1) Core the pears and slice into ½ inch thick wedge shaped slices. Toss with the ½ of the almond/walnut oil and season with salt and pepper.

2) Clean the scallops and season them with salt and pepper. Heat the remaining almond/walnut oil in a non-stick skillet and sear for 1 to 2 minutes on each side.

3) Arrange 3 of the pear slices and two scallops on each plate. Spoon a rounded teaspoon over each scallop. Drizzle a bit of olive oil over the scallops.

4) Garnish with watercress and a lime wedge.

Salsa de Pasitas Verdes:

INGREDIENTS:

1/3 cup Pumpkin seeds
1/3 cup Almonds blanched
1/3 cup Golden raisins, packed
1/3 cup Garlic cloves, peeled
1 cup E.V. Olive oil
½ tsp Lemon zest
1 ea Poblano chile, charred, peeled and seeded
2 ea Serrano chiles, charred, peeled and seeded
4 ea Anchovies (about 1 tbsp)
1 cup Fish or chicken stock
3 2/3 cups Flat-leaf parsley leaves, tightly packed
2 tbsp Tarragon, chopped
1 tbsp Lemon juice
TT Salt & FGB Pepper

DIRECTIONS:

1) Combine the pumpkin seeds, almonds, raisins, garlic, oil and lemon zest in a saucepan. Cook over medium heat until the garlic is light brown and the raisins begin to puff (about 5 minutes).

2) Add the chiles and the anchovies. Remove from the heat and let cool to room temperature.

3) Combine the stock, parsley and tarragon in a blender and puree until well blended.

4) Transfer the cooked mixture, including the oil to a food processor fitted with a steel blade. Process until smooth.

5) Add the stock mixture to the cooked mixture and process for 2 minutes. Season with salt and pepper.