salmon, a noble fish, and scallops, the ocean’s pearls, unite in a culinary masterpiece that transcends borders. This dish, a harmonious blend of Asian and European flavors, is a testament to the global nature of food.
Ingredients:
2 wild-caught salmon fillets, skin on
12 large sea scallops
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 cup olive oil
2 tablespoons butter
1 lemon, zested and juiced
1 bunch fresh dill, chopped
Salt and pepper to taste
For the glaze:
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
Seared Scallops with Avocado, Smoked Salmon and Caviar – Eight
Image Source: eightforestlane.com
Preparation:
1. Prep the Seafood:
Pat the salmon fillets dry with paper towels.
Remove any tough muscle from the scallops.
2. Create the Marinade:
In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic powder, and red pepper flakes.
Pour the marinade over the salmon and scallops, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Sear the Seafood:
Heat olive oil in a large skillet over medium-high heat.
Remove the salmon and scallops from the marinade, reserving the marinade.
Sear the salmon skin-side down until golden brown and crispy. Flip and sear the other side until cooked to your desired level of doneness.
Remove the salmon from the pan and set aside.
In the same skillet, sear the scallops until golden brown on both sides. Remove and set aside with the salmon.
4. Make the Glaze:
In the same skillet, add the reserved marinade, honey, soy sauce, and rice vinegar. Bring to a boil, then reduce heat and simmer until thickened.
5. Finish the Dish:
Add butter to the pan and swirl it around until melted.
Return the salmon and scallops to the pan, coating them with the glaze and butter.
Squeeze fresh lemon juice over the seafood and garnish with dill.
Total Time: 45 minutes
Serving Suggestions:
Serve this dish over a bed of fragrant jasmine rice or with a side of roasted vegetables.
For a more elegant presentation, place the seafood on a bed of microgreens.
A drizzle of truffle oil can elevate the dish to new heights.
This dish is a fusion of flavors, drawing inspiration from the bold tastes of Asian cuisine and the delicate elegance of European culinary traditions. The soy sauce, rice vinegar, and ginger bring a touch of the Far East, while the butter and lemon add a European flair. Each bite is a journey through cultures, a testament to the universal language of food.
