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Salmon wrapped scallops

 
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Dilbert



Joined: 19 Oct 2007
Posts: 1175
Location: central PA

PostPosted: Sun Jun 18, 2017 2:15 pm    Post subject: Salmon wrapped scallops Reply with quote

Salmon wrapped scallops.

Our fish monger alerted me that the wild caught sockeye season is winding down (early fall timeline....) - I've been meaning to try this out so I figured it's time. this stuff is fresh, never frozen.

For dinner I bought a sockeye filet - including the thinner tail portion. lopped off about seven inches / 18 cm of the tail, skinned it, and sliced in half longways - to give me a "ribbon" to wrap around the sea scallop - which was roughly two inches / 5 cm in diameter. one can 'squish' them a bit to reduce the diameter and make them a bit thicker.... wrapped & toothpicked.

looks like:



dry pack scallops, salted/pepper, room temp
now, I made a boo-boo. as you can see, the thin end is outside; would have been prettier wrapped it so the thicker part was on the outside.

plopped into a hot pan:



flipped after a nice sear:




3-4 minute sear on the remainder of the filet; into a 325'F / 160'C oven - on a rack - about 8 minutes.
plated up with some friends, ring the bell!

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PicnicMaster1



Joined: 01 Jun 2017
Posts: 23
Location: New Jersey

PostPosted: Mon Jul 17, 2017 7:10 pm    Post subject: Salmon Wrapped Scallops Reply with quote

VERY interesting idea and would love to try,but don't think I have the cutlery skills...will try to ask my fish source (Whole Foods) to help.
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Dilbert



Joined: 19 Oct 2007
Posts: 1175
Location: central PA

PostPosted: Mon Jul 17, 2017 10:33 pm    Post subject: Reply with quote

a long (10" recommended) slicer knife, sharp, works great for removing the skin - past that it's toothpick mastery.

there are many variations on the salmon scheme . .
we prefer skin on, typically I sear skin side down (only) 3-5 minutes depending on thickness, then finish in the oven. the 'toppings' are pre-prepared/pre-cooked and added after the sear, before going into the oven at roughly 300'F for 10 mins (thin stuff) up to 20 mins (inch+ thick stuff...)

a double scallop two 'fer:



fresh garden tomatoes



mushrooms / peppers / onion



and salmon fiesta!
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MyrtleRodgers



Joined: 23 Aug 2017
Posts: 5

PostPosted: Thu Aug 24, 2017 4:54 am    Post subject: Reply with quote

Wow, it looks great Smile
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