Callos con Salsa de MelonLarge sea scallops are a luxury well worth the price when prepared in this nueva cocina style. I serve the scallops on a bed of yellow rice with the salsa spooned over and around the scallops. It's both beautiful and delicious.
Scallops with Melon Salsa
Callos con Salsa de MelonLarge sea scallops are a luxury well worth the price when prepared in this nueva cocina style. I serve the scallops on a bed of yellow rice with the salsa spooned over and around the scallops. It's both beautiful and delicious.
Ingredients
Makes 4 to 6 servings
- Yellow Rice with Peas omit the peas
- Melon Salsa
- 1 pound 26 to 30 sea scallops
- ½ cup finely ground yellow cornmeal
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- ¼ cup corn oil
Instructions
- Preheat the oven to 200°.
- Prepare the yellow rice recipe (without the peas).
- Cover and keep the rice warm in the oven.
- Prepare the salsa.
- Reserve.
- Blot the scallops with paper towels and place on a plate.
- In a small bowl mix the cornmeal, salt, and pepper.
- Dredge the scallops in the cornmeal.
- Pat off excess.
- Put the scallops on wax paper as they are coated.
- Heat the oil in a large nonstick skillet over medium heat until oil shimmers.
- Add the scallops and cook about 1 to 2 minutes per side, or until golden brown on both sides and just cooked through.
- Drain on paper towels.
- Put a portion of the rice in the center of 4 plates.
- Arrange the scallops equally on the rice.
- Garnish with the salsa.
Notes & Wine Advice
Serve at once.