August grilled scallops
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WINE CLUB AUGUST 2011 GRILLED SEA SCALLOPS Quinoa Salad, Soy Glaze Serves 4 GRILLED SEA SCALLOPS 12 Sea scallops Splash Canola oil Salt and pepper 8 Orange segments QUINOA 1 cup quinoa 2 cups salted water 2 ea Roma tomatoes, concasse, small dice 2 tbsp Parsley, chopped Splash Olive oil Salt and Pepper to taste SOY GLAZE 1/2 lb Fresh ginger, minced 1/2 gal Soy sauce 5 lb White sugar 1 tsp Ground ginger 1 tsp Crushed chili flakes 1/8 cup Sesame oil WINE CLUB AUGUST 2011 GRILLED SEA SCALLOPS Quinoa Salad, Soy Glaze Serves 4 GRILLED SEA SCALLOPS 12 Sea scallops Splash Canola oil Salt and pepper 8 Orange segments QUINOA 1 cup quinoa 2 cups salted water 2 ea Roma tomatoes, concasse, small dice 2 tbsp Parsley, chopped Splash Olive oil Salt and Pepper to taste SOY GLAZE 1/2 lb Fresh ginger, minced 1/2 gal Soy sauce 5 lb White sugar 1 tsp Ground ginger 1 tsp Crushed chili flakes 1/8 cup Sesame oil WINE CLUB AUGUST 2011 GRILLED SEA SCALLOPS Quinoa Salad, Soy Glaze Serves 4 GRILLED SEA SCALLOPS 12 Sea scallops Splash Canola oil Salt and pepper 8 Orange segments QUINOA 1 cup quinoa 2 cups salted water 2 ea Roma tomatoes, concasse, small dice 2 tbsp Parsley, chopped Splash Olive oil Salt and Pepper to taste SOY GLAZE 1/2 lb Fresh ginger, minced 1/2 gal Soy sauce 5 lb White sugar 1 tsp Ground ginger 1 tsp Crushed chili flakes 1/8 cup Sesame oil
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Transcript of August grilled scallops
WINE CLUB
AUGUST 2011
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
Serves 4GRILLED SEA SCALLOPS12 Sea scallopsSplash Canola oil Salt and pepper8 Orange segmentsQUINOA1 cup quinoa2 cups salted water2 ea Roma tomatoes, concasse, small dice2 tbsp Parsley, choppedSplash Olive oil
Salt and Pepper to taste SOY GLAZE1/2 lb Fresh ginger, minced 1/2 gal Soy sauce5 lb White sugar 1 tsp Ground ginger1 tsp Crushed chili flakes1/8 cup Sesame oil
WINE CLUB
AUGUST 2011
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
Serves 4GRILLED SEA SCALLOPS12 Sea scallopsSplash Canola oil Salt and pepper8 Orange segmentsQUINOA1 cup quinoa2 cups salted water2 ea Roma tomatoes, concasse, small dice2 tbsp Parsley, choppedSplash Olive oil
Salt and Pepper to taste SOY GLAZE1/2 lb Fresh ginger, minced 1/2 gal Soy sauce5 lb White sugar 1 tsp Ground ginger1 tsp Crushed chili flakes1/8 cup Sesame oil
WINE CLUB
AUGUST 2011
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
Serves 4GRILLED SEA SCALLOPS12 Sea scallopsSplash Canola oil Salt and pepper8 Orange segmentsQUINOA1 cup quinoa2 cups salted water2 ea Roma tomatoes, concasse, small dice2 tbsp Parsley, choppedSplash Olive oil
Salt and Pepper to taste SOY GLAZE1/2 lb Fresh ginger, minced 1/2 gal Soy sauce5 lb White sugar 1 tsp Ground ginger1 tsp Crushed chili flakes1/8 cup Sesame oil
WINE CLUB
Quinoa MethodRinse quinoa thoroughly in a strainer. Drain. Put quinoaand water in a medium saucepan and bring to a boil.Reduce heat to simmer; cover and cook until all of thewater is absorbed and the grain appears translucent andthe quinoa is bloomed (germ ring is visible). Chill.Add diced concasse tomato, chopped parsley, and add asplash of olive oil to bind. Season with salt and pepper totaste.
Soy Glaze Method In a large pot combine all ingredients except sesame oil and simmer for approx 30 min or until desired consistency. Strain. Add sesame oil.
Grilled Sea Scallops MethodSeason sea scallops with salt and pepper. Place three scallops on each metal skewer. Oil grill with oil. Place skewered scallops on the grill, at the 10 o’clock position. After 1 minute, rotate the scallops a quarter-turn to the right, to two o'clock position. One minute later, flip the scallop over to uncooked side down, grill marks up-pointing to ten o’clock position. In one minute, rotate scallops to two o’clock position until cooked to liking. Remove from grill. Brush scallops with soy glaze and keep warm until ready to plate.
To Plate:Place quinoa salad in metal ring and press firmly. Remove ring. Place grilled scallop skewers on top of quinoa. Drizzle soy glaze around plate. Garnish with two orange segments.
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
WINE CLUB
Quinoa MethodRinse quinoa thoroughly in a strainer. Drain. Put quinoaand water in a medium saucepan and bring to a boil.Reduce heat to simmer; cover and cook until all of thewater is absorbed and the grain appears translucent andthe quinoa is bloomed (germ ring is visible). Chill.Add diced concasse tomato, chopped parsley, and add asplash of olive oil to bind. Season with salt and pepper totaste.
Soy Glaze Method In a large pot combine all ingredients except sesame oil and simmer for approx 30 min or until desired consistency. Strain. Add sesame oil.
Grilled Sea Scallops MethodSeason sea scallops with salt and pepper. Place three scallops on each metal skewer. Oil grill with oil. Place skewered scallops on the grill, at the 10 o’clock position. After 1 minute, rotate the scallops a quarter-turn to the right, to two o'clock position. One minute later, flip the scallop over to uncooked side down, grill marks up-pointing to ten o’clock position. In one minute, rotate scallops to two o’clock position until cooked to liking. Remove from grill. Brush scallops with soy glaze and keep warm until ready to plate.
To Plate:Place quinoa salad in metal ring and press firmly. Remove ring. Place grilled scallop skewers on top of quinoa. Drizzle soy glaze around plate. Garnish with two orange segments.
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
WINE CLUB
Quinoa MethodRinse quinoa thoroughly in a strainer. Drain. Put quinoaand water in a medium saucepan and bring to a boil.Reduce heat to simmer; cover and cook until all of thewater is absorbed and the grain appears translucent andthe quinoa is bloomed (germ ring is visible). Chill.Add diced concasse tomato, chopped parsley, and add asplash of olive oil to bind. Season with salt and pepper totaste.
Soy Glaze Method In a large pot combine all ingredients except sesame oil and simmer for approx 30 min or until desired consistency. Strain. Add sesame oil.
Grilled Sea Scallops MethodSeason sea scallops with salt and pepper. Place three scallops on each metal skewer. Oil grill with oil. Place skewered scallops on the grill, at the 10 o’clock position. After 1 minute, rotate the scallops a quarter-turn to the right, to two o'clock position. One minute later, flip the scallop over to uncooked side down, grill marks up-pointing to ten o’clock position. In one minute, rotate scallops to two o’clock position until cooked to liking. Remove from grill. Brush scallops with soy glaze and keep warm until ready to plate.
To Plate:Place quinoa salad in metal ring and press firmly. Remove ring. Place grilled scallop skewers on top of quinoa. Drizzle soy glaze around plate. Garnish with two orange segments.
GRILLED SEA SCALLOPSQuinoa Salad, Soy Glaze
