Scallop, Ham and Pineapple "Sandwich"
| Serves | 6 |
|---|---|
| Ingredients | Seafood, Vegetables, Meat, Fruits |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
A delightful presentation for these tender scallops. Scallops are split and filled with pinapple and ham and skewered with rosemary sprigs. A sweet and salty treat. Pineapple relish and shoestring potatoes complete the dish.
Ingredients
Pineapple Relish:
1 cup finely diced fresh pineapple
1 tsp. finely diced red onion
1/4 tsp. finely minced jalapeño pepper
1 tsp. finely chopped, fresh cilantro leaves
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Sugar, to taste
Scallop Sandwiches:
2 tbsp. vegetable oil
1/4 fresh pineapple, peeled, cored, and cut into 1/8-in.-thick slices
6 very large sea scallops
Salt and freshly ground white pepper
3 slices country ham, cut into 1 1/2-in. squares
12 (4-in.) rosemary sprigs
Sweet-and-Sour Fish Sauce (recipe follows)
Sweet-and-Sour Fish Sauce:
1 cup sugar
1/2 cup rice wine vinegar
1/3 cup tomato juice
2 tsp. fresh lemon juice
1 tbsp. nuoc mam
Steps
1. For the pineapple relish: In a small mixing bowl, combine pineapple, onion, jalapeño pepper, cilantro, and olive oil. Season with salt, pepper, and sugar. The relish may be prepared in advance and stored in the refrigerator overnight.
2. For scallop sandwiches: In a non-stick pan, heat 1 tbsp. vegetable oil. Add pineapple slices and cook until golden on both sides; remove and keep warm.
3. Season scallops with salt and white pepper. Heat remaining vegetable oil over high heat in non-stick pan, add scallops, and cook until golden brown on both sides, taking care not to overcook.
4. Slice scallops in half crosswise. Sandwich a slice of pineapple and country ham between halves of each scallop. Using a serrated knife, slice each scallop sandwich in half and spear each half with a rosemary sprig.
5. Place scallop sandwiches in center of serving plates and splash sweet-and-sour fish sauce around the plate. Serve with pineapple relish and shoestring potatoes.
Sweet-and-Sour Fish Sauce:
1. In a 1-qt. saucepan, combine sugar and vinegar. Cook over med.-high heat until mixture turns amber in color. Remove from heat.
2. Slowly and very carefully whisk in tomato juice. Whisk in lemon juice and nuoc mam. Sauce can be made up to 5 days in advance, stored in refrigerator, and rewarmed before serving.