Cultured scallops with seaweed and asparagus coulis

Scallop shell used as a plate garnished with seaweed scallop with asparagus coulis and thinly sliced vegetables.

Difficulty :
Preparation time : 20 min + 15 min for soaking
Cooking time : 20 min
Number of servings : 4 persons
Type of dish : Entrée et apéro

By chef Jean Soulard, spokesperson for Smarter Seafood. Taken from finger food recipes from the 2016 Smarter Seafood Expo and the Smarter Seafood exhibit at the Exploramer museum (2018).

Ingredients

30 g (1 oz.) sea lettuce, hollow green weed, or dulse
20 cultured scallops
120 g vegetables (½ carrot, 1 small white turnip, ¼ leek), julienned
30 g (2 Tbsp) butter
Salt and pepper to taste
For the asparagus coulis:
360 g (1 small bunch) asparagus tips
60 g (4 Tbsp) butter
Salt and pepper to taste

Preparation

For the asparagus coulis

In salted boiling water, cook the asparagus for 10 minutes.
Drain and make a smooth purée using a hand mixer. Add butter; salt and pepper to taste.
Keep warm.

For the scallops

If the seaweed is dried, soak in warm water for 15 minutes.
Place the seaweed in the bottom of a pop-up steamer, bamboo steamer or couscous maker. Place the scallops on top, salt and pepper to taste.
Cook with the lid on over a double boiler for 3 to 6 minutes.
In a frying pan, vigorously sauté julienned vegetables in butter. Season.
Ladle the sauce into the bottom of a deep dish. Place the julienned vegetables in the middle.
Serve the scallops on the side in the bamboo steamer or on a separate plate with the seaweed.

To help you eat shellfish safely, you can find advice on storage, handling and cooking on the recipe sheet dedicated to precautionary measures for shellfish.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes