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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Recipe for :

Sesame Crusted Scallops on transparent Apple Yam Galette
 

This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

Les Kincaid

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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