Best Wasabi Vinaigrette For Scallops Recipes

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WASABI CRUSTED SCALLOPS



Wasabi Crusted Scallops image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

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.

MIXED SEAFOOD SALAD WITH FRESH WASABI VINAIGRETTE



Mixed Seafood Salad with Fresh Wasabi Vinaigrette image

Provided by Ming Tsai

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons fresh grated wasabi (can substitite with 1 tablespoon fresh horseradish and 2 teaspoon wasabi powder)
1 tablespoon thin soy sauce
1 lemon, juiced
1 teaspoon sugar
1/3 cup canola oil
Salt
1/4 pound crab meat
2 lobster tails, halved
12 large shrimp, peeled and deveined
4 cups mizuna
4 ripe Roma tomatoes, sliced
1 package daikon sprouts

Steps:

  • In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.

WASABI-GINGER CRUSTED SCALLOPS WITH



Wasabi-Ginger Crusted Scallops With image

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.

Provided by Melanie B.

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup pineapple, fresh diced
1 cup mango, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onion, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic clove, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

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.

WASABI-SOY VINAIGRETTE



Wasabi-Soy Vinaigrette image

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.

Provided by Eric Kim

Categories     sauces and gravies

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

2 large garlic cloves, finely grated
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons wasabi paste, plus more to taste

Steps:

  • In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
  • Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE



Lime Glazed Scallops on Creamy Wasabi Fettuccine image

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Provided by Derf2440

Categories     Canadian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
1/3 cup pickled ginger
2 lbs large scallops
1 tablespoon freshly grated lime peel
2 garlic cloves, smashed
salt
pepper
2 tablespoons vegetable oil
1 tablespoon wasabi powder
1 1/4 cups 35% cream
1/4 cup butter
1 cup grated parmesan cheese (optional)
chopped chives

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.

SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD



Seared Sea Scallops, Wasabi Caviar and Seaweed Salad image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 as appetizers

Number Of Ingredients 9

1 pound sea scallops
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1/4 cup dry sherry wine
2 tablespoons sweet butter
1 cup finely shredded raw root vegetables, carrot, beet, turnip
2 ounces wasabi flavored caviar, (flying fish roe)
1/4 cup wakame (Japanese pickled seaweed)
Salt and pepper, to taste

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.

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