Seared Sea Scallop with Wasabi Cream and Dill on Parmesan Crisp Rounds
Ingredients
Sea Scallop
- 10 large sea scallops cut in half making 20 rounds
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon fresh dill
Wasabi Cream
- 2 tablespoons of wasabi paste
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
Instructions
Sea Scallop
- Pat dry each scallop (Scallops need to be dry to get a good sear
- Pre-heat skillet on high. Add olive oil and just as it begins to smoke add scallop. Sear for a minute on each side and remove.
Wasabi Cream
- Place all of the ingredients in the bowl of a food processor and pulse to combine
Canapes
- Place a scallop round on Parmesan crisp.
- Pour the wasabi cream into a small plastic bag. Cut a quarter inch hole into the corner of the bag and squeeze out a dollop of wasabi bream onto the salmon spread
- Dress the Capers and fresh dill