Cooking For Engineers

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

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!

PicnicMaster1 · Joined: 01 Jun 2017 Posts: 23 Location: New Jersey

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.

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

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!

MyrtleRodgers · Joined: 23 Aug 2017 Posts: 5

Wow, it looks great Smile

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

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....