Ingredients:
For scallops
- 4 pieces scallops, about 1/2 lb (0.25 kg);
- 1 teaspoon lemon pepper;
- 1 teaspoon safflower oil (for high heat);
- 1/2 granny smith apple, peeled and sliced to 1/8” (3 mm)thick;
- 1 Persian cucumber, sliced to 1/8” (3 mm) thick.
(Vegetables can be substituted with seasonal vegetables)
For sauce
- 1/2 teaspoon lemon zest;
- 1/4 cup (60 ml) lemon juice;
- 1/8 cup (30 ml) Japanese vinegar;
- 1/4 cup (60 ml) sweet white wine.
- Thickening sauce
- 3/4 teaspoon cornstarch;
- 1 teaspoon cane sugar;
- 1/2 cup (60 mi) water.
Recipe:
Serving for 2 as appetizer
For scallops
- Clean the scallops, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to cook;
- Coat scallops with lemon pepper;
- Add safflower oil to a sauté pan over medium high heat;
- Place the scallops in a sauté pan, sear each side for 2 minutes;
- Roll around to seal the edges;
- Cover and turn off heat for 1 minute;
- Park scallops aside to rest;
- Layer Persian cucumber and granny smith apple on a plate as a shelf for the scallops;
- Top with scallops and add dressing, serve warm.
For sauce
- Add lemon juice and Japanese vinegar mixture to the sauté pan;
- Pull away from the flame and add white wine;
- Let it cook for 2 minutes for the wine to evaporate;
- Stir thickening sauce before adding to the sauce;
- It is done when it comes back to a boil.