Grilled scallops with lemon-mint Pinot Grigio sauce on crispy pea cakes
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Course
Main Course, Appetizer
Grilled scallops with lemon-mint Pinot Grigio sauce on crispy pea cakes
Description
Grilled scallops with lemon-mint Pinot Grigio sauce are complemented by crispy rice and pea cakes made with cooled short-grain rice, peas, fresh mint, eggs, and seasonings. The rice mixture is shaped into patties, dipped in egg wash, coated in finely ground gluten-free corn flakes, and fried until golden brown and crisp on the outside. This base provides a crunchy texture and fresh vegetable flavor.
The scallops are grilled and served with a sauce prepared from lemon juice and zest, chopped fresh mint, sugar, salt, Pinot Grigio wine, and thickened with arrowroot or gluten-free flour, giving a tangy, sweet, and herbaceous note that brightens the dish and complements the seafood and crispy cakes.
Serving the scallops atop the crisp pea cakes and drizzling the lemon-mint sauce over adds layered flavors and textures, balancing the richness of seafood with fresh citrus and herb notes and crisp, starchy cakes. Accompanying the dish with watercress or arugula adds a peppery finish and freshness.
Ingredients
Crispy rice and pea cakes:
- 3 cups short-grain rice cooled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons mint chopped, fresh
- ½ cup pea room temperature
- 2 egg beaten, at room temperature
- gluten-free flour blend about ½ cup; basic
- 1 egg beaten with 1 tablespoon lukewarm water, for dipping
- gluten-free corn flake cereal finely ground
- neutral cooking oil for frying, generic cooking oil
Grilled scallops:
- 300 grams scallops (If using frozen, defrost; if fresh, keep in refrigerator until ready to use)
Lemon-mint Pinot Grigio sauce:
- 1 whole lemon juiced and zested
- ½ cup mint chopped, fresh
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup Pinot Grigio wine
- 2 teaspoons arrowroot powder or gluten-free flour blend
- 1 bunch watercress for serving, or arugula
Instructions
- In a large bowl, place the cooked rice, salt, pepper, oregano, mint, peas, 2 beaten eggs and gluten-free flour, and mix to combine well. Working with wet hands, form rice and pea mixture into little balls, and flatten them slightly into the shape of small patties. Arrange on a plate or baking sheet and let set in the fridge for 15 minutes.
- Place the egg wash in a shallow bowl, and and corn flake crumbs in another shallow bowl.
- Remove the rice and pea cakes from the fridge. Dip each rice ball briefly in the egg wash, letting the excess drip off, and then dredge it in the corn flake crumbs until well-coated on all sides. Return to the plate or baking sheet, and return to the fridge while you heat the oil.
- In a heavy-bottom pan, pour about 1-inch of frying oil. When oil has heated sufficiently, fry pea cakes in until cooked through and golden brown, about 3 minutes on each side. Transfer the rice balls to a paper towel-lined plate, and set aside.
- To make the scallops, preheat a cast-iron pan to med-high heat. Pat scallops dry, and season well with salt and pepper. Brush gently with olive oil. Grill for 2-3 minutes on each side, until a nice golden hue is achieved. Remove onto a plate.
- To make sauce, squeeze the juice of one whole lemon into a small saucepan set over low heat. Add chopped mint, sugar and salt, and mix well until sugar fully dissolves. Pour wine into saucepan. Once the mixture heats up, add arrowroot starch or gluten-free flour, and immediately mix well with a fork to combine and avoid lumps. Continue heating for one minute, and then immediately remove from heat.
- To plate, arrange watercress greens at the bottom of a plate. Place crispy pea cake, and top it with 1-3 scallops (depends on size of your scallops - bigger scallops are better). Drizzle grilled scallops with lemon mint and Pinot Grigio sauce. Top with more watercress. Serve immediately.
User Reviews
Overall Rating
5
You'll Also Love
