GOLF KITCHEN RECIPE: ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida

 

ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS

Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA

Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia

Chef Note: You will need four 3 ounce glass dishes that can hold the scallops and marinade. These glasses need to be placed onto a 12-inch entrée plate for finale presentation. The ice plate was specially built for the presentation and is not necessary.

Serves 1

Ingredients

Scallops
4 Scallops (dry-pack)
Fine Sea Salt
White Pepper (freshly ground)
Espelette Pepper

Scallop Marinade 1
3/4 cup Lemon Juice (freshly squeezed)
3/4 cup Lime Juice (freshly squeezed)
1 Tablespoon Sugar
1 Tablespoon Fine Sea Salt
1/2 small Red Onion (peeled and sliced)
2 Tablespoons Cilantro (julienned)
2 Tablespoons Red Onion (julienned)
1 teaspoon Hot Sauce or Tabasco

Scallop Marinade 2
2 Tablespoons Fresh Cilantro(julienned)
2 Tablespoons Red Onion (julienned)
1 teaspoon Hot Sauce or Tabasco
1 Tablespoon Tomato (brunoise)
1 teaspoon Jalapeno (minced)
2 teaspoons Mint (julienned)
2 teaspoons Basil (julienned)
4 teaspoons Extra-Virgin Olive Oil

Scallop Marinade 3
3/4 teaspoon Hot Sauce or Tabasco
3/4 Tablespoon Tomato (brunoise)
1 Tablespoon Ponzu
3/8 teaspoon Wasabi Paste
3/4 teaspoon Ginger Oil
1 1/2 teaspoons Scallion (thinly sliced)
3/4 teaspoon Orange Zest (finely grated)
1 1/2 Tablespoons Soy Sauce

Scallop Marinade 4
1/4 cup Orange Juice (freshly squeezed)
3 Tablespoons Lemon Juice (freshly squeezed)
2 Tablespoons Soy Sauce (organic)
1 Tablespoon plus 2 teaspoons Sunflower Oil
1 Tablespoon Fresh Ginger (peeled and finely grated)
1 Red Thai Chile (thinly sliced)
3/4 teaspoon Sherry Vinegar
1/4 cup Mint Leaves (fresh and torn if large)
2 Tablespoons Chives (thinly sliced)
Sea Salt

Garnish
Espelette Pepper
Curry Powder

Preparation

Scallops

Sprinkle the scallops with the sea salt, white pepper and Espelette pepper.

Slice each scallop into three pieces. Set aside.

Marinades

In four separate bowls, add the ingredients for each of the four marinade recipes and mix.

Assembly

Fill each glass dish with the three slices of scallop, the four different marinades and chill before serving.

Wine Match

Alphonse Mellot 2016 Edmond (Sancerre)

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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