Sauteed Scallops with Zucchini Coulis
This very simple appetizer consists of a seared scallop topped with a nest of fried leek julienne and accented with a cumin-scented zucchini coulis and a pan sauce made with flamed ginger brandy. It is the prefect small bite that makes you want more! Try serving it on lovely glass plates.
Ingredients
- Zucchini Coulis
- Garlic Cloves - 2, chopped
- Zucchini - 1, seeded and roughly chopped
- Cumin - 1 teaspoon
- Salt - 1/2 teaspoon
- Water - 1/4 cup
- Scallops
- Canola oil for frying
- Sea Scallops - 4 large
- Leek - 1, cleaned and cut into 3-inch matchsticks
- Gnger Brandy - 1/4 cup
Instructions
To make the coulis: Toss the garlic and zucchini with the cumin. Heat a grill pan over medium-high heat and sear the mixture until the cumin is fragrant. Add the salt, reduce the heat to medium, and cook 3 to 4 minutes. Remove from heat and let cool. Place the mixture in a blender, add water, and puree. Put the coulis in a squeeze bottle.
To prepare the scallops: Heat a little of the canola oil in a medium saute pan or skillet over high heat and brown the scallops, searing on all sides, a total of 4 to 5 minutes cooking time. Remove the scallops and set aside.
Pour 1 inch of canola oil in a small saute pan and heat to 360 F. Fry the leeks, a few at a time, being careful of spatters. Cook just until crisped and starting to brown; do not brown completely. Remove with a slotted spoon and drain on paper towels. Form into small nests, or clusters, 2 to 3 inches wide with your hands. Let the oil return to temperature between batches.
To serve: Place a three small circles of coulis in a semi-circle on each serving plate and pull through the circles in one direction to form a small tail. Place a scallop in the center of the puree semi-circle and top with a leek nest; repeat with other plates. Pour the ginger brandy into the scallop pan and scrape with a whisk to bring up the browned bits from the bottom. Turn on the heat, avert your face, and ignite the brandy; when the fire dies down, strain the sauce through a fine-meshed sieve and drizzle onto the plates around the scallops.
