Recipe excerpted from Spain and The World Table
FOOD >> RECIPEJoin the 20-Minute Supper Club»
Scallops With Green Raisin Salsa
A Mediterranean delight with some new world ingredients, like pumpkin seeds, for added texture
Ingredients (Serves 8)
|4||ripe but crisp Bosc pears, halved and cored|
|½ cup||walnut oil|
|¾ tsp||freshly ground pepper|
|2 tbsp||extra-virgin olive oil|
|3||limes, cut into 1-inch wedges|
|Green Raisin Salsa (makes 3 cups):|
|1/3 cup||pumpkin seeds|
|1/3 cup||blanched almonds|
|1/3 cup||tightly packed golden raisins|
|1/3 cup||garlic cloves|
|1 cup||extra-virgin olive oil|
|½ tsp||lemon zest|
|1||medium poblano chile, peeled and seeded|
|1 cup||fish or chicken stock|
|1 bunch||fresh parsley|
|2 tbsp||coarsely chopped fresh tarragon|
|1 tbsp||lemon juice|
- Slice pears into ½-inch thick wedges. Toss with ¼ cup walnut oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Clean scallops and season with salt and pepper. In a large non-stick or seasoned skillet, heat extra-virgin olive oil over medium-high and sear scallops for 1 to 2 minutes per side.
- In a pot combine first 6 salsa ingredients and cook over medium heat until garlic is light brown and softened, and raisins begin to puff, about 5 minutes. Add chili and anchovies. Remove from heat and cool to room temperature. Transfer mixture to a food processor and process until smooth. Combine stock, parsley and tarragon in a blender and purée until well blended. With food processor running, pour blended stock, lemon juice and salt into mixture. Process until nearly smooth, about 2 minutes. Adjust seasoning and serve at room temperature, or refrigerate for up to 3 days.
- Arrange 5 pear slices and 3 scallops on each plate. Spoon a rounded teaspoon of salsa over each scallop. Arrange 3 or 4 watercress sprigs over scallops. Drizzle each plate with remaining walnut oil, and garnish with 3 lime wedges.
Spain and The World Table. Copyright © 2008 Culinary Institute of America/Martha Shulman and DK Publishing. All rights reserved.
*Find this and other great recipes in...Spain and The World Table
By The Culinary Institute of America and Martha Shulman
Buy the cookbook online at chapters.indigo.ca.