Scallop Three Ways with Dried Chinese Sausage and Water Chestnut

Scallop Three Ways with Dried Chinese Sausage and Water Chestnut - Recipe Finder

Scallop Three Ways with Dried Chinese Sausage and Water Chestnut

Info

Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 9, Episode 916, Quickfire Challenge

Ingredients

4 whole scallops, cleaned and separated (scallop, skirt, roe) - save shell
4 ounces chinese sausage, diced
1 clove garlic, shaved thin
2 shiso leaves, chiffonade
2 ounces ginger, julienne finely
1 tablespoon soy sauce
1 navel orange, segmented
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon serrano chili, sliced thin
3 tablespoons cornstarch
1/4 cup canola oil or peanut oil for frying
2 tablespoons olive oil
Salt and pepper to taste

Directions

1. Place the scallop “skirt” in a small bowl with the orange segments, 1 tablespoon rice wine vinegar, sesame oil, ginger, and serrano chili. Allow to marinate like a ceviche while you prepare the other parts of the dish.

2. Heat a small saute pan over medium heat, add the chinese sausage and render for 3 minutes. Add the shaved garlic, shaking the pan until toasted. Remove from heat, add 1 tablespoon rice wine vinegar, soy sauce. Set aside. This is for the roe.

3. Heat another small saute pan over medium heat, add the olive oil. Season the scallops with salt and pepper, and sear on both sides for 1 minute. Remove.

4. Heat the canola oil in a heavy bottomed saute pan or cast iron pan. Meanwhile, dredge the scallop roe in the cornstarch and briefly fry for 1 minute on both sides until crispy. Place in the saute pan with the chinese sausage vinaigrette, toss to combine and place in the cleaned scallop shells.

5. Fold the scallop skirt “ceviche” with the shiso leaves, and place on a plate beside the scallop shell. Place the seared scallop on top.