Sesame crusted scallops on transparent apple, yam, gallette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pieces rice paper | |
| 1 | teaspoon | Fennel seed |
| 1 | teaspoon | Pink peppercorns |
| 3 | teaspoons | Chopped chervil |
| 3 | teaspoons | Pecorino cheese |
| 1 | Peeled apple | |
| 1 | Peeled yam | |
| ¼ | cup | Olive oil |
| 6 | Maine scallops | |
| 3 | teaspoons | Sesame seed |
| ½ | cup | Mixed exotic salad greens |
Directions
Emerse rice paper into bowl of water briefly, remove and pat dry. Sprinkle fennel seed, peppercorns, cheveril and cheese onto rice paper. Slice apples and yams to ¼ inch thickness and fan on paper evenly and season. Place second piece of rice paper on top.(From here on referred to as gallette) To a hot frying pan add olive oil then add gallette. When gallette is cookinig, season scallops with salt and pepper and dip in sesame seeds then place them around edge of pan. After about 3 to 5 minutes carefully flip both scallops and gallette. Keep on heat until golden brown. Remove. Slice gallette into wedges. Place on plate with scallops. Garnish with mixed greens.
Converted by MC_Buster.
NOTES : Recipe courtesy of Anthony Ambrose of Ambrosia on Huntington in Boston, Massachusetts
Recipe by: IN FOOD TODAY SHOW #INJ168A Converted by MM_Buster v2.0l.