Salmon wrapped scallops.
Our fish monger alerted me that the wild caught sockeye season is winding down - I've been meaning to try this out so I figured it's time. this stuff is fresh, never frozen.
For dinner I bought a sockeye filet - including the thinner tail portion. lopped off about seven inches / 18 cm of the tail, skinned it, and sliced in half longways - to give me a "ribbon" to wrap around the sea scallop - which was roughly two inches / 5 cm in diameter. one can 'squish' them a bit to reduce the diameter and make them a bit thicker.... wrapped & toothpicked.
looks like:
dry pack scallops, salted/pepper, room temp
now, I made a boo-boo. as you can see, the thin end is outside; would have been prettier wrapped it so the thicker part was on the outside.
plopped into a hot pan:
flipped after a nice sear:
3-4 minute sear on the remainder of the filet; into a 325'F / 160'C oven - on a rack - about 8 minutes.
plated up with some friends, ring the bell!
Our fish monger alerted me that the wild caught sockeye season is winding down - I've been meaning to try this out so I figured it's time. this stuff is fresh, never frozen.
For dinner I bought a sockeye filet - including the thinner tail portion. lopped off about seven inches / 18 cm of the tail, skinned it, and sliced in half longways - to give me a "ribbon" to wrap around the sea scallop - which was roughly two inches / 5 cm in diameter. one can 'squish' them a bit to reduce the diameter and make them a bit thicker.... wrapped & toothpicked.
looks like:
dry pack scallops, salted/pepper, room temp
now, I made a boo-boo. as you can see, the thin end is outside; would have been prettier wrapped it so the thicker part was on the outside.
plopped into a hot pan:
flipped after a nice sear:
3-4 minute sear on the remainder of the filet; into a 325'F / 160'C oven - on a rack - about 8 minutes.
plated up with some friends, ring the bell!