Seared Scallop Trio

Seared Scallop Trio

This Seared Scallop Trio will certainly excite and entice you! In order to give this perfectly protein-packed meal it’s own edge, I first ran to the florist and grabbed a large tropical leaf and some gorgeous orange tiger orchids to give my scallops a sexy backdrop.

Remember it’s all in the presentation!

Showcasing each scallop in an Asian soup spoon not only adds to the elegant presentation, but it’s also an easy way to eat a bite-size serving.

Seared Scallop Trio Ingredients

(Serving Size: 2)

To make these elegant Seared Scallops you will need:

  • 6 Fresh Sea Scallops (large) If frozen place in a sealed zip lock bag, and run cool water over them until defrosted.
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Curry Powder for Sauce
  • 2 Tsp Curry Powder to dust Scallops
  • 1/2 Tsp Yuzu
  • 1 Tsp Low Sodium Soy Sauce
  • 6 Small Organic Arugula Leaves
  • 4 Avocado Slices
  • 6 – 1-inch Chive slices
  • 1 Strip of Apple Bacon
  • 1 large tropical leaf
  • 2 Orchid Flowers
  • 6 Asian Soup Spoons

Step By Step Instructions

Follow these step by step instructions to create the perfect seared scallops!

Step 1: Mixing The Sauce

In a small mixing bowl, combine the mayonnaise, 1 tsp curry powder, yuzu, (if you can’t locate yuzu, substitute for 1/2 fresh squeezed lemon juice), and soy sauce. After combining the ingredients, mix them thoroughly until the mixture appears creamy.

Set Aside.

Step 2: Preparing The Bacon And Scallops

On high heat in a frying pan, cook the apple bacon to your desired texture. I prefer it crispy.

Next, remove the bacon and set it aside. Be sure to preserve the bacon grease in the pan.

Dust the scallops on both sides with 2 tsp curry powder. Reheat the pan with remaining bacon grease and return the heat to high.

Sear the scallops for three (3) minutes on each side. Remove from heat.

Step 3: The Presentation

Seared Scallop Trio

Put a large tropical leaf on a table or white serving plate.

In two of the Asian Soup spoons, place a dollop of the mayo curry mix, and artfully place the chives over the scallop.

Add remaining four scallops in the other spoons, placing arugula leaves and avocado on two of them with a drop of yuzu juice.

On the last two put an inch strip of bacon over the scallop with a beautiful orchid on the side. You can have the mayo curry mix on the side in a small dipping bowl as well.

You will knock the socks off your partner with this one.
It’s beautiful, sexy and not too filling, leaving plenty of room for a fun-filled churro dessert!!

Seared Scallop Trio

This Seared Scallop Trio will certainly excite and entice you! In order to give this perfectly protein-packed meal it’s own edge, I first ran to the florist and grabbed a large tropical leaf and some gorgeous orange tiger orchids to give my scallops a sexy backdrop.
Course: Main Course
Servings: 2

Ingredients

  • 6 Fresh Sea Scallops (large) If frozen place in a sealed zip lock bag, and run cool water over them until defrosted.
  • 1 tbsp Mayonnaise
  • 1 tbsp Curry Powder for Sauce
  • 2 tsp Curry Powder to dust Scallops
  • 1/2 tsp Yuzu
  • 1 tsp Soy Sauce low sodium
  • 6 Small Organic Arugula Leaves
  • 4 Avocado Slices
  • 6 1-inch Chive slices
  • 1 strip Apple Bacon
  • 1 large tropical leaf
  • 2 Orchid Flowers
  • 6 Asian Soup Spoons

Instructions

  • Step 1: Mixing The Sauce
    In a small mixing bowl, combine the mayonnaise, 1 tsp curry powder, yuzu, (if you can’t locate yuzu, substitute for 1/2 fresh squeezed lemon juice), and soy sauce. After combining the ingredients, mix them thoroughly until the mixture appears creamy.
    Set Aside.
  • Step 2: Preparing The Bacon And Scallops
    On high heat in a frying pan, cook the apple bacon to your desired texture. I prefer it crispy.
    Next, remove the bacon and set it aside. Be sure to preserve the bacon grease in the pan.
    Dust the scallops on both sides with 2 tsp curry powder. Reheat the pan with remaining bacon grease and return the heat to high.
    Sear the scallops for three (3) minutes on each side. Remove from heat.
  • Step 3: The Presentation
    Put a large tropical leaf on a table or white serving plate.
    In two of the Asian Soup spoons, place a dollop of the mayo curry mix, and artfully place the chives over the scallop.
    Add remaining four scallops in the other spoons, placing arugula leaves and avocado on two of them with a drop of yuzu juice.
    On the last two put an inch strip of bacon over the scallop with a beautiful orchid on the side . You can have the mayo curry mix on the side in a small dipping bowl as well.
  • You will knock the socks off your partner with this one.
    It’s beautiful, sexy and not too filling, leaving plenty of room for a fun-filled churro dessert!!

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