Sea Scallops with Green Raisin Salsa (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Bosc pears, ripe but crisp 4 ea.
Almond oil or walnut oil 125 ml.
Salt, divided use 2 tsp.
Pepper, freshly ground ¾ tsp.
Sea scallops (about 2 lbs. 10 oz.) 24 ea.
Olive oil, extra virgin 2 Tbsp.
Salsa de Pasitas Verdes 1 cup
Watercress 4 cups
Lime, cut into 1-inch wedges 3 ea.

Method

  1. Core the pears and slice into ½-inch-thick wedge-shaped slices. Toss with ¼ cup of almond oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper.
  2. Clean the scallops and season with salt and pepper. Heat the oil over medium-high heat in a large nonstick or seasoned cast-iron skillet and sear for 1 to 2 miutes per side.
  3. Arrange 5 of the pear slices and 3 of the sea scallops on each plate. Spoon a rounded teaspoon of salsa over eadh scallop. Arrange 3 or 4 watercress sprigs over the sea scallops. Season with a pinch of salt, then drizzle with 1-1/2 teaspoons of almond oil, and garnish with 3 lime wedges.

Additional tips

Recipe credit: Robert Del Grande for the California Raisin Marketing Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.

© 2017 The Culinary Institute of America