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Sesame Crusted Scallops RECIPE

Las Vegas chef Les KincaidThis recipefor Sesame Crusted Scallops on transparent Apple Yam Galette comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I love anything to do with food, wine or golf. Most people 'eat to live' and most others 'live to eat'. I prefer the 'live to eat'. Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, we'll go crazy, by the end of the day. So just get into the kitchen and try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple and satisfying."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


2 pieces rice paper
1 teaspoon fennel seed
1 teaspoon pink peppercorns
3 teaspoon chopped chervil
3 teaspoons Pecorino cheese
1 peeled apple
1 peeled yam
1/4 cup olive oil
6 Maine scallops
3 teaspoons sesame seed
1/2 cup mixed exotic salad greens

  • Immerse rice paper into bowl of water briefly, remove and pat dry.
  • Sprinkle fennel seed, peppercorns, chervil and cheese onto rice paper.
  • Slice apples and yams to 1/4 inch thickness and fan on paper evenly and season.
  • Place second piece of rice paper on top. (From here on referred to as galette)
  • To a hot frying pan add olive oil then add galette.
  • When gallette is cooking, season scallops with salt and pepper and dip in sesame seeds then place them around edge of pan.
  • After about 3 to 5 minutes carefully flip both scallops and gallette.
  • Keep on heat until golden brown.
  • Remove.
  • Slice galette into wedges.
  • Place on plate with scallops.
  • Garnish with mixed greens.

Les Kincaid