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Bay Scallop Spring Rolls

These are great for a picnic (keep them cold) or pool side lunch or dinner appetizer or a full freaking meal on their own!




You'll need

  • Rice paper (about 4-5)

  • 1/3 lb bay scallops (the small ones)

  • 1 lemon, zest and juice

  • 1/4 cup flour

  • 1/2 tablespoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon onion powder

  • 1/2 teaspoon red chili flakes (optional)

  • 3 tablespoons high smoke temp oil (avocado, safflower, vegetable)

  • 1 tablespoon butter

  • 1 head green leaf lettuce (you'll only need part of it)

  • 1-2 Persian cucumbers (the small ones), julienne cut

  • 1 large carrot, julienne cut

  • 2 radishes, thinly sliced

  • 1 mango, cut into slices

  • 1/2 avocado, thin sliced

  • basil leaves

  • jalapeno slices (optional)


For serving:

  • sesame seeds

  • a sauce of some sort - ginger lime, ponzu, yuzu sauce, peanut sauce, etc - think asian fusion


Instructions:

  1. Start by prepping all of your veggies/ fillers - cukes, carrot, mango, avocado, radish - so they'll be ready when you are!

  2. Add the flour, salt, garlic, pepper, onion powder, red chili flakes and lemon zest to a shallow bowl or plater and mix. Use a paper towel to dry off your scallops then drop them in the flour mix and roll them around until they're coated - you do not want to fry wet scallops - this will help them sear and cook evenly!

  3. Heat your oil in a shallow frying pan over medium high heat, add in 1/2 tablespoon of butter, once the butter is melted add in your scallops and leave them for two minutes then flip them and add the second 1/2 tablespoon of butter. Let them cook another two minutes then remove and sit on a plate with a paper towel - squeeze lemon juice over all of them!

  4. Read package instructions for rice paper but it should go something like this - soak one at a time in warm water for ~10 seconds then put it on a plate, add fillers and wrap. I like to wrap these by adding a bit of lettuce, basil, mango, veggies in a vertical length slightly closer to one edge then folding the bottom over that, the fold the sides in, roll it over, add the scallops then finish rolling. The first one is always a tester and then you'll get the hang of it!

  5. Repeat the previous step until you run out of scallops and veggies! Serve with sauce of choice + sesame seeds for plating.





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