Best Wasabi Scallops Recipes

WASABI CRUSTED SCALLOPS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

WASABI-GINGER CRUSTED SCALLOPS WITH

Steps:

• Stir together all of the salsa ingredients in a large bowl.
• Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
• Place 1/4 of the salsa mixture around the rice on each plate.
• Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
• Heat a large saute pan to medium-high heat with some olive oil.
• Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
• Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

PANKO CRUSTED SCALLOPS WITH WASABI DIPPING SAUCE

Steps:

• whisk mayo, soy, sugar, lemon juice, and wasabi paste until sugar dissolves. pat scallops dry and season with salt and pepper. dip scallops in egg and milk mixture then in panko. fry in vegetable oil - make sure is very hot.

SEARED SCALLOPS WITH PANCETTA OVER AVOCADO AND WASABI

Steps:

• Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.
• Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

WASABI SCALLOPS

Steps:

• Preheat oven to 450 degrees.
• Lightly oil sheet pan.
• Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
• Place in oven for 2-3 minutes. Turn on broiler to low.
• Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
• Serve over seaweed salad with pickled ginger.

WASABI CRUSTED SCALLOPS W/ GINGER MANGO COULIS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
• Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
• Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
• Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
• Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
• Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD

Steps:

• Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
• Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.

SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE

Steps:

• Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.

WASABI SCALLOPS

Steps:

• Preheat oven to 450 degrees
• Lightly Oil Sheet Pan
• Mix wasabi cream Ingredients together, spread on one side of scallops and top with panko flakes
• Place Scallops coated side down, coat top side with wasabi cream and sprinkle with panko flakes
• Place in Oven for 2 to 3 minutes, after setting the preheated oven to broiler low
• Turn Scallops over and cook for an additional 1 to 2 minutes
• Take care not to over cook
• Serve immediately.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Bring a large pot of salted water to boil.
• Add pasta and cook until al dente, 10 to 12 minutes.
• Drain well.
• Chop 1/4 cup of the ginger and reserve.
• Remove connective muscle from each scallop and discard.
• Pat dry.
• Toss scallops with lime peel, garlic and a little salt and pepper.
• Heat veggie oil in a large, heavy frypan set over medium high heat.
• Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
• they may stick at first but will then release as they become brown.
• Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
• Remove from pan and repeat as necessary to cook all remaining scallops.
• Blend wasabi with 2 tablespoon of cream to make a paste.
• Pour remaining cream into frypan used to cook the scallops.
• Add butter and bring to a boil.
• Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
• Add noodles and cooked scallops.
• Toss to coat in sauce.
• Taste and adjust salt and pepper to taste.
• Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Cook pasta according to package directions. Drain well. Chop 1/4 c. of the ginger and reserve. Remove connective muscle from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper. Heat oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan (if using). Add noodles and cooked callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.

WASABI VINAIGRETTE FOR SCALLOPS

Steps:

• double or triple the sauce. you can marinate the fish in the ginger, soy, vinegar and honey and then just add the wasabi and mirin and cook down, etc too. To make the sauce combine the Mirin, rice vinegar, soy sauce, honey, and ginger in a small bowl and whisk. Transfer to small saucepan and bring to a boil. Cook, stirring occasionally, over medium-high heat until the flavors blend and the sauce thickens, about 5 minutes. Remove from heat and whisk in the wasabi paste. Set aside.

MAIN CHALLENGE: GRILLED BARRAMUNDI WITH WASABI SAUTEED SHRIMP AND SCALLOPS IN AN ASIAN BROTH

Steps:

• In a large saute pan, heat 3 tablespoons sesame oil over medium heat. To pan, add the chopped shrimp, chopped scallops, shallots and garlic. Cook until lightly golden. Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes. Stir in the water and 1 cup cilantro and bring to a boil. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes. Strain liquid and discard solids. Reserve the liquid.
• Preheat grill or grill pan.
• Combine the remaining cilantro, the basil, green onions and carrot in a bowl. Set aside.
• Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside.
• Meanwhile, in a small bowl, toss the whole shrimp and scallops in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside.
• Place 1/4 teaspoon of the chili sauce in the bottom of each soup bowl. Ladle some of the broth into each bowl. Stir to gently mix the broth and the chili sauce. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop. Garnish with chopped cilantro, basil, green onions and carrot mixture. Serve immediately.