Panko-Sesame Crusted Scallops with Avocado Mousse + Sweet Soya Glaze

I love scallops! However, with their price tag, they are a definite treat to be enjoyed on special occasion if you want to have them a meal. But one other way to enjoy this delicacy without breaking the bank is to buy only a few and serve them as a very celebratory appetizer.

I created this recipe with a few of my favourite ingredients and it turned out to be absolutely DE-LI-CIOUS!!

Easy and quick to prepare and it looks fabulous. Perfect as little hors d’oeuvre also by themselves, served in individual asian-style spoons or as an appetizer, like I did, on a small rectangular plate.

Panko-Sesame Crusted Scallops with Avocado Mousse + Sweet Soya Glaze

2017-10-30 19:02:38

Serves 4

Perfect as en appetizer or as hors d'oeuvres when entertaining special guests!

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Prep Time

15 min

Cook Time

10 min

Total Time

20 min

Prep Time

15 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. - 8 large scallops, trimmed.
2. - 1/2 cup panko breadcrumbs
3. - 2 tablespoons roasted sesame seeds
4. - 2 egg whites, whisked.
5. - 1 tbsp Extra virgin olive oil
6. - 1 ripe avocado
7. - 1 tsp lime juice
8. - Salt and pepper to taste
9. - 1 tbsp fresh chives, finely chopped (for garnish)
10. - 2 tbsp Sweet soya sauce* (or more to taste)

Instructions

1. Preheat your oven at 400F. Prepare a sheet pan by lining it with parchment paper and coating it very lightly with the Extra virgin olive oil.
2. In a shallow dish, mix together the Panko and sesame seeds.
3. In a bowl, whisk the egg whites.
4. Dunk each scallop in the egg whites and then roll in the panko-sesame seeds mix. Place on the sheet pan.
5. Bake in oven about 10 minutes, turning the scallops about halfway.
6. Meanwhile, emulsify the avocado with a hand blender or mash with a fork until it is completely pureed. Mix in Lime juice and season to taste with salt and pepper.
7. Once the scallops are done, remove from oven and place immediately on plates (2 per person). put a dollop of avocado mousse on top and drizzle with sweet soya glaze. Garnish with chives.

Notes

1. *Sweet Soya Glaze: To make your own, in a saucepan, put 1 cup brown sugar, 1 cup soya sauce, 2 tbsp rice vinegar and 1 tbsp grated fresh ginger. Bring to a boil while stirring slowly, about 10 minutes or until the mix has reduced of about 1/3. The sauce is ready when you can coat the back of a spoon with it. This glaze will keep up to 6 months in the fridge, if you put it in an airtight container.

By Julie Paillé

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