Home » Sea Scallops, Green Salsa with California Raisins (Salsa de Pasitas Verdes) and Pears

Recipe

Sea Scallops, Green Salsa with California Raisins (Salsa de Pasitas Verdes) and Pears

by: Chef Robert Del Grande

Green salsa with California Raisins and grilled sea scallops are cooled with slices of sweet pear.
Details
  • Yields 1 1/2 cups salsa
  • Serves:
  • Serving size: appetizer portions
INGREDIENTS
Salsa de Pasitas Verdes
  • 1 oz. shelled pumpkin seeds
  • 1 oz. (about 3 tablespoons) blanched whole almonds
  • 1 oz. (about 3 tablespoons) California golden raisins
  • 3 garlic cloves (3/4 ounce)
  • 1/2 c. extra virgin olive oil
  • Peel of 1/4 lemon
  • 1 serrano chile, charred and peeled
  • 1 poblano chile; charred, peeled and seeded
  • 2 white anchovies (reduce to 1/2 fillet if oil cured)
  • 1/2 c. fish or chicken broth
  • 3/4 oz. Italian parsley
  • 1 tbsp. fresh tarragon leaves
  • 1/2 tbsp. fresh lemon juice
  • 1 tsp. salt
  • 2 crisp ripe Bosc pears
  • 2 tbsp. almond or walnut oil
  • 16 large sea scallops, dry packed (about 1 1/2 pounds)
  • 1 bunch watercress
  • 1 lime, cut in thin wedges
  • Salt and pepper
PROCEDURE
Salsa de Pasitas Verdes
Combine pumpkin seeds, almonds, raisins, garlic, olive oil and lemon peel in saucepan. Heat oil to about 250°F and fry lightly until garlic cloves are lightly brown and softened and raisins begin to puff. Add chiles and anchovies. Remove from heat and cool to room temperature. Turn all into bowl of food processor and process until smooth; let stand. Measure fish broth, parsley and tarragon into blender and process until puréed and well blended. Then, with motor of food processor running, pour mixture from blender into ground mixture in processor and process until smooth. Add lemon juice and salt. Blend until smooth. Adjust seasonings and store in refrigerator.
Pears
Slice pears vertically into 1/4-inch slices; discard cores. Toss lightly with nut oil; sprinkle with salt and pepper. Set aside.
Sea Scallops
Clean scallops and sear in hot skillet or on grill until cooked through.
To Serve
Divide and arrange pear slices on dinner plates and place scallops on top. Spoon a little Salsa de Pasitas onto each scallop and arrange watercress sprigs on top. Sprinkle with salt and pepper; drizzle with almond oil and place lime wedge along side.
Nutrition Information (per serving)
Calories 270(68% from fat); Total Fat 21g (sat 2.5g, mono 13g, poly 2g); Cholesterol 10mg; Protein 8g; Carbohydrates 14g; Fiber 2g; Iron 1mg; Sodium 390mg; Calcium 53mg