By: Chef & Co-Owner, Roland Glauser
(POSTED: May 9, 2011)

Seared Scallops with Sesame Ginger Orange Marmalade

Charlotte Lane Restaurant


Yield: 4 servings



Ingredients:

24 scallops (under 10 or 10/20 size)
(Or, if available, use fresh live scallops in the shell with roe sourced from Indian Point Marine Farm)
canola oil for serving
sea salt to taste

Marmalade

1/2 cup orange marmalade
2 oz lime juice
1/2 oz fish sauce
2 oz rice wine (recommended: Mirin, sweeter than sake, with less alcohol)
1 tsp fresh ginger, chopped
1/2 tsp Chinese hot sauce
1/2 oz sesame oil
1/2 oz Worcestershire sauce
1/2 medium carrot, grated
1/2 tsp cornstarch
just enough water to dilute the cornstarch
8 sprigs fresh coriander



Directions:

Bring all ingredients for marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate. Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.

Place 2 scallop shells (available at some seafood retailers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.

  Winter Minestrone Soups/Chowders
  Cajun Fish Soup Soups/Chowders
  Tennessee Chili Chicken
  Turkey Breast Medallions with Tomato Jam Turkey
  Caribbean Almond Fruit Cone with Pernod Custard Caribbean Style
  Scanway's Curried Squash & Cauliflower Soup Soups/Chowders
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East