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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources