mardi 9 décembre 2014

Scallop roll

The kind of roll you'd find at the seaside. Delicious with red pepper mayonnaise.

Makes 4 servings (4 rolls)
  • One-third cup all-purpose flour
  • 3 tablespoons dry bread crumbs
  • ¼ teaspoon salt
  • Pinch of sweet paprika
  • 1 pound sea scallops, cleaned, dried and halved widthwise if large
  • 3 tablespoons corn oil
  • 1 cup shredded lettuce
  • 4 club or hot dog rolls
  • 4 lemon wedges
  • Red pepper mayonnaise (see recipe below)
  1. Combine flour, bread crumbs, salt and paprika on sheet of wax paper.
  2. Dredge scallops in flour mixture, shaking off excess.
  3. Heat oil in large skillet over moderately high heat.
  4. Add scallops ; cook, tossing frequently, until golden brown all over, 4 to 5 minutes.
  5. Place lettuce in rolls, spoon scallops on top.
  6. Serve with red pepper mayonnaise and lemon wedges.

Red pepper mayonnaise
  • 2 sweet red peppers or 1 jar (7 ounces) roasted red peppers, drained
  • ¼ cup mayonnaise
  • 3 tablespoons plain yogurt
  • ¼ teaspoon salt
  1. If using fresh red peppers, click here for how to roast red peppers
  2. In a blender, whirl the roasted red peppers until smooth puree.
  3. Whisk together mayonnaise, plain yogurt and salt in medium-size bowl, stir in red pepper puree.
  4. Refrigerate, covered, until ready to use.
     Homemade roasted red peppers give this sauce a deep smoky flavor. But if you don't have the time to roast your own, buy jarred or canned. Be sure to rinse and drain them before using. Serve with strongly flavored fish or with poultry, or use in cold salads or as a sandwich topper.