The longer this cold weather lasts, the more I would like nothing more than to be on a beach. Since I am not succeeding in the impossible task of finding the Caribbean in Manhattan, I have decided to take the beach to the kitchen. In my opinion, there is nothing like sitting on a beach with a fresh Mojito, so I have decided to add a Mojito inspired sauce to some pan seared scallops and bring the beach to my taste buds.
4 Large Scallops
2 Tbsp. Olive Oil
Spicy Raspberry Puree
1 Package of Raspberries
1 Tbsp. Orange Liquor
1 tsp. Jalapeno (add more for a spicier sauce)
1 tsp. Cayenne Pepper
Mint Basil Puree
3/4 cup Fresh Basil
2 Tbsp. Fresh Mint (more for a more minty sauce)
1/4 cup Olive Oil
Heat Raspberries, Jalapeno, Cayenne and Liquor in a medium sauce pot. Once the Raspberries start to break down, blend the sauce (either in a blender or using an emulsion blender). Set aside.
Chop the Basil and Mint, and combine with salt and pepper in a food processor. Slowly stream in Olive Oil until herbs become pureed. Set aside.
In a medium frying pan, add 2 Tbsp. of Olive Oil to coat the bottom of the pan and place over medium-high heat. Sprinkle scallops with salt and pepper. Once the oil is hot, place the Scallops into the pan (you should hear them searing, otherwise the oil is not hot enough). Cook 3-4 minutes a side depending on the thickness of the Scallop.
I like to plate the Scallops and Purees with a healthy spoonful of each Puree on either side of the dish, the Scallops in the middle and some freshly chopped parsley on top. Get creative with plating! It is your own adult art project (finger painting is encouraged)!
A & O
- Scallops with Fennel Puree & Summer Vegetables (makingitwithdanielle.com)
- What’s For Dinner? Lemongrass Coconut Scallops (urbanpaleochef.com)