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| Sesame
Crusted Scallops |
RECIPE |
 |
 This
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 www.leskincaid.com
Ingredients
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
Method
- 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
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