In this guide, we'll take you on a culinary adventure as we explore the delectable flavors of wasabi crusted scallops with ginger mango coulis. This tantalizing dish combines the piquant heat of wasabi with the refreshing sweetness of mango, creating a harmonious balance of flavors in every bite. The delicate scallops, seared to perfection, serve as the canvas for the vibrant wasabi crust, while the ginger mango coulis adds a vibrant and tangy touch, elevating the dish to a symphony of tastes. Get ready to embark on a gastronomic journey that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
WASABI CRUSTED SCALLOPS
Steps:
- To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
- To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
- Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.
WASABI-GINGER CRUSTED SCALLOPS WITH
This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.
Provided by Melanie B.
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all of the salsa ingredients in a large bowl.
- Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
- Place 1/4 of the salsa mixture around the rice on each plate.
- Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
- Heat a large saute pan to medium-high heat with some olive oil.
- Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
- Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.
SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE
Steps:
- Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.
WASABI SCALLOPS
Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.
Provided by Rita1652
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Lightly oil sheet pan.
- Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
- Place in oven for 2-3 minutes. Turn on broiler to low.
- Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
- Serve over seaweed salad with pickled ginger.
Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 1.1, Cholesterol 41.3, Sodium 378.8, Carbohydrate 11.8, Fiber 0.3, Sugar 2.1, Protein 20.2
LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE
This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!
Provided by Derf2440
Categories Canadian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil.
- Add pasta and cook until al dente, 10 to 12 minutes.
- Drain well.
- Chop 1/4 cup of the ginger and reserve.
- Remove connective muscle from each scallop and discard.
- Pat dry.
- Toss scallops with lime peel, garlic and a little salt and pepper.
- Heat veggie oil in a large, heavy frypan set over medium high heat.
- Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
- they may stick at first but will then release as they become brown.
- Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
- Remove from pan and repeat as necessary to cook all remaining scallops.
- Blend wasabi with 2 tablespoon of cream to make a paste.
- Pour remaining cream into frypan used to cook the scallops.
- Add butter and bring to a boil.
- Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
- Add noodles and cooked scallops.
- Toss to coat in sauce.
- Taste and adjust salt and pepper to taste.
- Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.
WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE
This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.
Provided by Galley Wench
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
- Add the vinegar and soy, and whisk well.
- Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
- Season lightly with the Essence.
- Place the panko crumbs in a shallow dish.
- Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
- Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
- MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
- Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
- Continue whisking until the sauce is smooth.
- Add the soy sauce, salt, to taste, and wasabi.
- Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
- Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
- Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
- Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
- Serve immediately with steamed rice, and pass the remaining sauce at the table.
Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9
Tips for Making Wasabi-Crusted Scallops with Ginger-Mango Coulis:
- Use high-quality, fresh scallops for the best results. Look for scallops that are plump and have a slightly sweet smell.
- Make sure the scallops are properly cleaned and deveined before cooking.
- If you don't have wasabi powder, you can use prepared wasabi paste. However, be sure to use a mild paste, as too much wasabi can be overpowering.
- To make the ginger-mango coulis, use ripe mangoes. This will give the coulis a sweeter and more flavorful taste.
- If you don't have a food processor, you can chop the mangoes and ginger by hand. However, a food processor will make the process much quicker and easier.
- Be careful not to overcook the scallops. They should be cooked until they are just opaque in the center.
- Serve the scallops with the ginger-mango coulis immediately. The coulis will thicken as it cools, so it is best to serve it while it is still warm.
Conclusion:
Wasabi-crusted scallops with ginger-mango coulis is a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly cooked and have a slightly spicy flavor from the wasabi, while the ginger-mango coulis is sweet and refreshing. This dish is sure to impress your guests and leave them wanting more.
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