Pan-Seared Scallops with Cashew Cream Sauce
Wednesday, March 25, 2015
Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.
Ingredients (serves 4)
Scallops roe on 1 pack scallops, roe on (454g)
2 tbsp olive oil
4 tbsp cornstarch or potato starch
Salt and pepper
2 tbsp olive oil
4 tbsp cornstarch or potato starch
Salt and pepper
Cashew Cream Sauce
3/4 cup roasted cashew nuts
1 1/2 clove garlic, minced
3 tbsp extra virgin olive oil
3/4 cup water
1 tbsp mixed aromatic herbs for fish
Salt and pepper to taste
3/4 cup roasted cashew nuts
1 1/2 clove garlic, minced
3 tbsp extra virgin olive oil
3/4 cup water
1 tbsp mixed aromatic herbs for fish
Salt and pepper to taste
Soak cashew nuts in hot water for at least 2 hours to soften. Drain and rinse. Place in a blender together with garlic, extra virgin olive oil, water, herbs, salt and pepper. Purée until smooth. Pour in a pan on low heat for 2-3 minutes or until sauce thickens. Set aside.
Set a pan over high heat. Add olive oil. While olive oil is getting hot, season the scallops with salt and pepper. Dredge with cornstarch or potato starch shaking to remove any excess starch. Place in the pan searing for 2 minutes on one side. Turn the scallops on another side continuing to cook for another 1 1/2 to 2 minutes or until golden brown.
To serve, pour sauce on platter. Place the scallops on top of the sauce. Sprinkle with extra aromatic herbs. Serve immediately.
Set a pan over high heat. Add olive oil. While olive oil is getting hot, season the scallops with salt and pepper. Dredge with cornstarch or potato starch shaking to remove any excess starch. Place in the pan searing for 2 minutes on one side. Turn the scallops on another side continuing to cook for another 1 1/2 to 2 minutes or until golden brown.
To serve, pour sauce on platter. Place the scallops on top of the sauce. Sprinkle with extra aromatic herbs. Serve immediately.
