Scallop, Ham and Pineapple "Sandwich"

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6

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
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.

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources