Seafood: Truffle Scented Scallop Siew (Wontons) with Crispy Watercress Salad

posted by Julie Rieve 07-20-102 4:54 PM

Truffle Scented Scallop Siew (Wontons) with Crispy Watercress Salad

Scallop Filling:
1 shallot chopped
1 clove garlic chopped
2 TBSP leeks diced
1 TBSP butter
1/2 lb fresh raw scallops
to taste chives chopped
to taste tarragon chopped
to taste salt & pepper
to taste truffle oil

1 egg beaten
18 wonton skins

Tempura Batter:
2 cups sparkling wine
1 cup all purpose flour
1 cup cornstarch
1 egg
to taste salt & pepper

Crispy Watercress Salad Mix:
rough chop watercress
leeks jullienne
red wine vinagrette
Tobiko (tiny red fish roe) or use black caviar

For Scallop Wonton Filing: In a small skillet melt butter. Add shallots, garlic and leeks. Cook over medium heat until leeks are translucent.

Remove from heat and cool. Using food processor with metal blade add raw scallops and process until smooth paste. Transfer to small mixing bowl and fold in cooled shallot mixture and truffle oil to taste. Add herbs and salt and pepper. Cover and refrigerate.

For the Tempura for the Crispy Watercress Salad: Pour sparkling wine in a medium size mixing bowl. Whisk in egg. Fold in the flour and cornstarch. Season and set aside.

For the Siew Mai (wonton): Brush with egg yolk. Spoon raw scallop mixture into an egg wash side of wonton skin and mold to desire shape. Repeat to desired amount of wonton. Steam in a rapidly boiling steamer for approximately 7-8 minutes in bamboo steamer.

For the Fried Watercress Salad: Mix the tempura batter with the watercress and julliened leeks and fry a three finger pinch of mixture in a 350 degree fryer until just barely crispy. Drain on paper towel.

To Assemble Plate: Place Crispy Watercress Salad on plate arranging artistically. Place 3 Siew Mai onto plate artistically for appetizer. For entree use 5 Siew Mai. Drizzle red wine vinigrette over salad and wontons. Sprinkle Tobiko sparingly around the wonton and salad as garnish. If using caviar instead of Tobiko, add lemon juice to vinegrette.

By Chef Riko Bartolome, Maderas Golf Club Grille, Poway (near San Diego, California)

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