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 2 cups salsa
  • Serves: 8
  • Serving size: 1 scallop
INGREDIENTS
Salsa de Pasitas Verdes
  • 1 oz. shelled pumpkin seeds
  • 1 oz. (about 3 tablespoons) blanched whole almonds
  • 1 c. California golden raisins
  • 3 garlic cloves (3/4 ounce)
  • 1/2 c. extra virgin olive oil
  • Zest 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
  • 8 large sea scallops, dry packed (about 3/4 pound)
  • 1 bunch watercress; for garnish
  • 1 lime, cut in thin wedges; for garnish
  • Salt and pepper; for garnish
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. Add fish broth, parsley and tarragon; and process until smooth. Add lemon juice and salt. Blend, again, and adjust seasonings. 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 8 individaul dinner plates; divide and arrange 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 310(61% from fat); Total Fat 22g (sat 3g, mono 15g, poly 3.1g); Cholesterol 10mg; Protein 7g; Carbohydrates 25g; Fiber 2g; Iron 2mg; Sodium 420mg; Calcium 49mg

This recipe is found in the following categories:
Appetizers and Snacks