Seared Scallops With Fried Shiitakes And A Sweet Re

Name: Seared Scallops With Fried Shiitakes And A Sweet Relish Served With Lemon Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups red onion, brunoise (very small dice, about 1/8 inch); 1/2 cup yellow peppers, brunoise; 1 green chili, minced, seeds and all; 3/4 cup raisins; 1/4 cup dried currants; 1 cup tomato concasse, pealed, seeded, and finely diced; 3/4 cup white wine; 1/2 bunch chives, sliced very thin; 1 cup basil leaves; 2 cups canola oil; 3 lemons, zested; 16 shiitake mushrooms, stems removed, caps wiped with a slightly damp cloth; 4 cups all purpose flour; 4 beaten eggs; 4 cups breadcrumbs; 7 cups canola oil for frying; 8 scallops, sliced in half, horizontally; 2 tablespoons olive oil; salt to taste; pepper to taste

Servings: persons

2 tablespoons olive oil
1 1/2 cups red onion, brunoise (very small dice, about 1/8 inch)
1/2 cup yellow peppers, brunoise
1 green chili, minced, seeds and all
3/4 cup raisins
1/4 cup dried currants
1 cup tomato concasse, pealed, seeded, and finely diced
3/4 cup white wine
1/2 bunch chives, sliced very thin
1 cup basil leaves
2 cups canola oil
3 lemons, zested
16 shiitake mushrooms, stems removed, caps wiped with a slightly damp cloth
4 cups all purpose flour
4 beaten eggs
4 cups breadcrumbs
7 cups canola oil for frying
8 scallops, sliced in half, horizontally
2 tablespoons olive oil
salt to taste
pepper to taste

1
FOR THE RELISH: Heat olive oil in a large saute pan and add red onions; sweat until translucent, about 15 minutes.
2
Add orange peppers, chili, raisins, and currants and saute until peppers are soft, about 4-6 minutes.
3
Add tomatoes and saute about 5-7 minutes, until all contents are soft through; season well with salt and pepper.
4
Add white wine and reduce until it's almost gone; taste and adjust seasoning; mix in the chives and reserve.
5
FOR THE LEMON BASIL OIL: In boiling water, blanch the basil and immediately submerge it in an ice bath (bowl with ice and water), to stop the cooking process; remove from water and dry well.
6
Heat 2 cups canola oil and add in lemon zest; cook until the oil is infused, about 6-8 minutes (dont let the lemon zest turn brown).
7
In a blender, blend the infused oil with the blanched basil; season well (you may need to add a bit of sugar, depending on your preference, as well as a few drops of lemon juice from one of the lemons).
8
FOR THE MUSHROOM CAPS: Bread shiitake caps by dipping in flour, then egg, then breadcrumbs (shaking off any excess).
9
Heat 7 cups canola oil to 380 degrees and fry shiitake caps in batches (until just golden); remove from oil onto a towel lined tray and lightly salt right away; reserve.
10
FOR THE SCALLOPS: season the scallops and saute in olive oil until cooked through, about 1 minute per side.
11
ASSEMBLE: place one fried mushroom cap on a plate, top with scallop, top with relish, top with a bit of lemon-basil oil.
12
Optional: fry some basil leaves (in 350 degrees canola oil, for 15 seconds) and garnish on top of the dish.

6021

kcal

Calories

571

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups red onion, brunoise (very small dice, about 1/8 inch), 1/2 cup yellow peppers, brunoise, 1 green chili, minced, seeds and all, and more.

Yes, Seared Scallops With Fried Shiitakes And A Sweet Relish Served With Lemon Basil Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops With Fried Shiitakes And A Sweet Relish Served With Lemon Basil Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions