Pumpkin Seed Crusted Seared scallops with mango salad and seaweed salad.
You will need:
- Sea scallops – 1 lb
- Mango – 1
- Red peppers – 1
- Green Pepper – 1
- Tomato – 1
- Cilantro – 1 bunch
- Salt
- Pepper
- White wine vinegar – ½ oz
- Sugar – 1 oz
- Seaweed
- Whole butter – 1 oz
- Olive oil – 4 oz
Method:
Small dice the peppers, tomatoes and mangoes. Chop the cilantro and add to the mixture.
Add olive oil and season with salt, pepper, vinegar and sugar.
Heat a skillet with olive oil. Season the scallops and place in a pan for 20 seconds.
Flip them and top the scallops with the pumpkin seeds.
Add the butter to the pan and glaze the scallops helping the seeds to stick. Remove from the pan.
In a double side plate, place seaweed salad down. Place the scallops on top.
On the other side, place the salsa down. Garnish and serve.
Gosling’s Wine of the Week
ERATH PINOT NOIR 2010
Erath Pinot Noir 2010 is Gosling’s choice for Chef Daamian’s recipe.
This wine, from Oregon in the U.S.A., is bright cherry red with hints of violets, vanilla and pie crust aromas, punctuated by an alluring smokiness. A sweet approach leads to a satiny mouthful of red plum, cranberry and sage. Food friendly acidity allows for a spirited, lasting finish.
The retail price is $24.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 13, 2013
