| Method
Pat scallops dry. In a skillet on high heat, saute scallops
over high heat until golden brown but not cooked
through, about 1 minute per side.
In a bowl mix together
lime juice, jalapeno, tomato, onion, salt and
pepper, cilantro, parsley and dill. Place scallops
in marinade for 12 hours, refrigerate.
Remove scallops
from marinade. Carefully wrap smoked salmon
around each scallop completely enclosing it.
Wrap each scallop tightly with plastic wrap
and refrigerate until needed.
To make beet sauce,
mix all ingredients together in a small pot
and reduce until syrupy, about 6 to 8 minutes.
Cool.
Blend parsley and
dill in food processor with olive oil until
finely incorporated. Season and chill.
With a sharp slicing
knife, slice the scallops in half then remove
the plastic wrap.
Place 3 halves
of scallop on plate and top with greens. Using
a teaspoon, drizzle the two sauces on the plate
and serve immediately.
Serves
4
Cindy Hartlin
Source: Autumn in Ontario's Wine Country
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