This dish is essentially a deconstructed crabcake, having much of the same ingredients and flavors, but prepared free-form in a wok. Topped with seared scallops and served on a bed of truffle mashed potatoes, this is a rich, satisfying, and delicious meal.
Ingredients: (serves 6)
crab medley
1-2 tablespoon oil
2 slices pancetta, chopped
1/2 cup red pepper, chopped
3 green onions, sliced
1 1/2 cup cooked corn kernels, cut off the cob
1 pound jumbo lump crab meat
1/2 teaspoon Old Bay seasoning
Salt, pepper to taste
1 tablespoon Worcestershire sauce*
I received a free sample of Lea & Perrins Worcestershire sauce as part of Foodbuzz Tastemaker Program
1 tablespoon lemon juice1/2 cup mayonnaise
scallops
6 large scallops
Coarse Sea Salt to taste
2 tablespoon butter
truffled mashed potatoes
4 large Yukon Gold potatoes
3 tablespoons butter
1-2 tablespoons truffle oil
1/4 cup cream
Salt to taste
Directions:
crab medley
Heat oil in a wok. Add pancetta and red pepper and stir-fry for 2 minutes. Add green onions and corn and continue to stir-fry for another minute. Add crabmeat, Old Bay seasoning, salt, pepper. Stir-fry for 2 minutes, then add Worcestershire sauce and lemon juice and cook for 1 more minute. Stir in mayonnaise.
scallops
Melt butter in a skillet until foamy. Rinse the scallops and pat them dry. Sprinkle with salt. Sear the scallops for 1-2 minutes per side until golden brown.
truffled mashed potatoes
Boil unpeeled whole potatoes in salted water until cooked through. Drain and cool. Peel potatoes and mash well. Before serving, place in a pot and cook for a few minutes on low heat stirring continuously. Still on low heat add butter and incorporate until melted. Whisk in cream and truffle oil.
to assemble:
Place a round of mashed potatoes on each plate, top with crab medley, and scallops. Drizzle truffle oil over the scallops and crab medley. Garnish with chives (optional).
