Warm Scallops & Prawn Salad Recipe

by Laurie on August 21, 2010

Michael & Laurie Forster...He Cooks, She Wines®

Recipe by Chef Michael Forster

This is a very easy dish to make and can be served at warm so it can be made ahead of time.  This way when your guests arrive all you need to do is open the wine and enjoy! 

First let’s talk about finding the best scallops which are in my opinion the dry pack U-10 sea scallops.  Dry Pack means they are not packed in any solutions to preserve them and the U-10 means fewer than 10 per pound.  These are the biggest scallops you can buy.  If U-10 scallops are not available then 10-20’s will work.  

To find these the best scallops you need to find a reputable fish market.  Most supermarket chains sell Previously Frozen or Treated Scallops.  In a pinch I have used IQF or Individually Quick Frozen scallops with no solutions added but the do not have the taste or texture as the dry pack do. 

As for the shrimp, it is much easier to find what you need.  Buy either wild or farmed shrimp from the United States or Canada. Sizing for shrimp are similar to scallops. Most common are U-16, 16-20’s 21-25’s and so on.  Please note that anything smaller than the 21-25’s are too small for this recipe.  Pretty much all shrimp are frozen in one of two ways—IQF (Individually Quick Frozen) or Block.  I prefer block and thawing what I need.  Just put the block into a bowl of water and pull off what you need as the come off.  

Follow this recipe and try for yourself!

Ingredients: 

   

To serve Six People

9

each

Scallops

18

each

Shrimp

2

cloves

Garlic, Sliced paper thin

2

Tbls

Olive Oil

3

ounces

Sweet Sherry

1

Tbls

Parsley, Chopped

 

To taste

Salt and Pepper

24

each

Cherry or Grape Tomatoes, halved

1

Tbls

Butter

24

spears

Asparagus

2

Tbls

Oil

 

To taste

Salt and Pepper

     

 Procedure:

  1. Slice the garlic paper thin.  I use a Benriner Japanese Mandolin for this step. 

    Pair this dish with a Viognier

  2. Clean the scallops and Shrimp.  The scallops take off the side muscle and the shrimp peel and devein.  Cut both the Shrimp and scallops in half horizontally.
  3. Heat 1 Tablespoon of the oil in a heavy bottom pan and sear the scallops on one side until golden brown.  Do not try to move the scallop until they are ready or you will lose the crust.  If they get stuck add a pat of butter to the pan and shake lightly.  When golden brown remove from the pan.  Add the other Tablespoon of oil and sauté the shrimp for a minute then add the garlic.  Sautee the shrimp until the garlic is translucent and add the Sherry bring to boil and add the butter. Cook for one minute then add the scallops to the pan with the parsley and tomatoes. Remove from heat.  Season with salt and Pepper and Set aside. 
  4. In a pot of boiling water, blanch the asparagus until just bright green.  Remove from the water and put into an ice bath to stop the cooking.  The Asparagus should still be very crunchy.  Toss with oil salt and pepper and grill on high heat for a minute or two till just marked. 
  5. To plate put the asparagus down on six plates.  Divide the shrimp and scallops evenly among the plates then the tomatoes and sauce

{ 2 comments… read them below or add one }

Jim January 2, 2012 at 10:33 am

Michael I tried your scappols and shrimp it came out excellent thank you.
Jim

Laurie January 2, 2012 at 10:45 am

So glad you liked it Jim!

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