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Overal Rating: 7 [?]

Urban Bar and Grill

 

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827 5th Avenue, San Diego, CA 92101

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Scallops in a Blanket

Executive Chef Pan-seared scallops wrapped with bacon served with Wasabi mashed potatoes, grilled asparagus and cranberry teriyaki glaze. The Scallop in a Blanket is many different dishes in one. It is comfort food with a twist, and the scallop is the star of the show. This dish hits notes of sweet, creamy, piquant, and earthy. A clean, crisp Pinot Grigio or Sauvignon Blanc would pair well with this dish.

 
Serves: 6 Vegetarian: No
Preparation Time: 01:00
 Cuisine: Asian
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: scallops Dish Type: Main Course
Main Cooking Method: Sauté Season/Occasion: Any Occasion

Recipe

Ingredients

  • 2 lb. Fresh Jumbo Scallops
  • 2 lb. Bacon
  • 6 each Russet Potatoes
  • 1/2 lb. Butter
  • 1/2 C. Heavy Cream
  • 1 Salt and Black Pepper to Taste
  • 2 tsp. Wasabi Powder
  • 6 each Fresh Jumbo Asparagus
  • 1 Olive Oil

Directions

Wrap the scallops with bacon.
Peel the potatoes and let them boil until soft, drain the water and smash adding butter, wasabi powder, cream, salt and pepper to taste.
Blanch the asparagus in hot boiling salty water. Add oil, salt and black pepper and grill them.
Heat the pan, add a small amount of oil and sear the scallops rotating them on the pan until they are fully golden brown and hot. Drain the excess oil, add the cranberry-teriyaki glaze and serve around the mash potato and asparagus.
 

Cranberry-Teriyaki Glaze

Ingredients

  • 1 each Red Onion, Sliced
  • 1 Tbsp. Fresh Minced Ginger
  • 1 C. Dried Cranberries or Raisins
  • 1 each Zest and Juice of Orange
  • 1 C. Naturally Brewed Soy Sauce
  • 2 C. Cranberry Juice
  • 1/2 C. Sugar
  • 1/4 C. Grape Seed or Canola Oil
  • 1 Kosher Salt and Black Pepper to Taste

Directions

In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger, and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let it come to room temperature, then transfer to a glass jar, seal and store in a refrigerator for up to two weeks.

Note

Makes 3 Cups