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Salmon wrapped scallops

 
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
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!



Last edited by Dilbert on Thu Dec 03, 2020 7:51 pm; edited 1 time in total
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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: 1304
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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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Sat May 23, 2020 10:16 pm    Post subject: Reply with quote

fish monger had arctic char today - so I did a repeat on the scallop wrap.
the arctic char is noticeably more fragile in handling - the taste is very similar to salmon but more delicate and not as 'strong'

the char did not want to brown to the same degree (see salmon photo above)
finished it about 6 minutes in a 375'F oven


the whole plate - no one left the table hungry....
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