Ingredients:
24 scallops (under 10 or 10/20 size)
canola oil for searing
sea salt to taste
Marmalade Ingredients:
1/3 cup orange marmalade (75 ml)
2 oz lime juice (57 g)
2/3 oz fish sauce (21 g)
2 oz rice wine (recommend mirin – sweeter than saki with less alcohol) (57 g)
1 tsp fresh ginger, chopped (5 ml)
1/2 tsp Chinese hot sauce (2 ml)
2/3 oz sesame oil (21 g)
2/3 oz Worcestershire sauce (21 g)
1/2 medium carrot, grated 1/2
1/2 tsp cornstarch (2 ml)
just enough water to dilute the cornstarch
8 sprigs fresh coriander (8)
Procedure:
Bring all ingredients for marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate.
Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.
Place 2 scallop shells (available at some seafood retilers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.
canola oil for searing
sea salt to taste
Marmalade Ingredients:
1/3 cup orange marmalade (75 ml)
2 oz lime juice (57 g)
2/3 oz fish sauce (21 g)
2 oz rice wine (recommend mirin – sweeter than saki with less alcohol) (57 g)
1 tsp fresh ginger, chopped (5 ml)
1/2 tsp Chinese hot sauce (2 ml)
2/3 oz sesame oil (21 g)
2/3 oz Worcestershire sauce (21 g)
1/2 medium carrot, grated 1/2
1/2 tsp cornstarch (2 ml)
just enough water to dilute the cornstarch
8 sprigs fresh coriander (8)
Procedure:
Bring all ingredients for marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate.
Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.
Place 2 scallop shells (available at some seafood retilers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.
Restaurant: Charlotte Lane Cafe, 13 Charlotte Lane, Shelburne, NS B0T 1W0
Recipe Type: Authentic
Submitted By: Charlotte Lane, Chef and Co-owner, Roland GlauserRecipe Type: Authentic
Recipe Author: Charlotte Lane, Chef and Co-owner, Roland Glauser
Recipe Source: http://www.novascotia.com/en/home/discovernovascotia/foodandwine/recipes.aspx