RecipesSeafood Recipes

Paprika Crusted Scallops with Ginger Carrot Puree and Wasabi Aioli

Paprika Crusted Scallop Recipe with Ginger Carrot Puree and Wasabi Aioli

paprika crusted scallop recipeThis paprika crusted scallop recipe works well as an appetizer, or add a side salad for a tasty lunch. The paprika, ginger and wasabi flavors really work well and enhance the delicate scallop. Its a very simple concept that turns on some wow factor.

Ingredients

Carrot Ginger Puree

  • ½ Onion chopped
  • 1 cup baby carrots
  • 1 Tsp. pressed garlic
  • 1 Tsp.ginger puree
  • Salt to taste

Wasabi Ailoi

  • ½ cup light mayonnaise
  • ½ Tsp. wasabi paste

Scallops

  • Large fresh sea scallops
  • Paprika
  • Canola Oil

Directions

Carrot Ginger Puree

  1. Steam the carrots and onion until tender, cool then puree in a small processor.
  2. Add garlic, ginger and salt to taste. Puree until smooth. Set aside.
  3. This is equally good served hot or at room temperature.

Wasabi Aioli

  1. Combine the two ingredients well and set aside.
  2. Refrigerate if not using immediately.

Scallops

  1. It is important to use fresh sea scallops that have not been packed in liquid as they tend to weep in the pan and reek havoc with your crust.
  2. Press the scallops into the paprika coating both sides.
  3. In a hot heavy pan (I like to use cast iron) swirl the canola oil to cover the surface then sear the scallops turning once to form a paprika crust.
  4. Be careful not to burn them, this can get away on you quickly.
  5. Serve the seared scallops on the puree and top with the wasabi ailoi.
  6. Enjoy!
Maggie Rosaine
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. ...