Tuesday, February 21, 2012

Pan Seared Scallops with Thai Papaya Salad & Pomegranate Reduction

Today I am proud to introduce the newest member of the 5 Star Makeover Cooking Group, Kym from Free Spirit Eater.  Kym's food is always on-point and her photography outstanding.  However, her words are most engaging.  She weaves tapestries of experiences and rendezvous with foods.  She writes from the heart, with never-ending passion.

We are sharing with you a simultaneous guest post, so when you are done here, flip on over to Kym's awesome site for my Tagliatelle Carbonara.



Hey there pretty awesome people! 

I assume you’re awesome because Laz over here is one of the coolest food bloggers (maybe even the coolest) I’ve come across in the blogging biz. I am in awe with his technique and impressed by his recipes. Never lacking flavor, color and sensuality in a dish, Lazaro’s recipes are the embodiment of food porn. The sort of dishes I can help but drag my chef fianc√© away from the kitchen to drool over with me.
Well, enough ass kissing. Here’s a shortened version of how my blog began.

Girl “runs away” from home to pursue her dream of going to culinary school.

Girl meets boy in culinary school.

Girl graduates, gets engaged, becomes a line cook, but still doesn’t feel fulfilled.

Girl discovers intense fulfillment in combining her lifelong passion of writing with her biggest love, food, as her deep infatuation with photography begins to evolve.


I believe there can be sensuality, arousal and seduction in even the simplest of dishes. Marrying the right colors, depth, presentation and of course taste is what can turn a casual meal into a “casual encounter”. I’ve had love affairs with dishes and even written poems about the burning desire for butter as if she were a temptress. I blogged about a crepe eating session in a parking garage as if it were mid-afternoon rendezvous, leaving the scene of the crime re-buttoning my pants and composing myself, yup, the dessert crepe walk of shame. After having a love/hate relationship with food most of my life, I began to see it in ways most normal people would frown upon. I’ve compared dieting to the 5 stages of death, talked about ingredients as if they were the sexy maid who just won’t stop teasing me and even questioned myself and others on what their final meal would be.

We all know pomegranates are considered the fruit of the gods, as well as an aphrodisiac. Basically any succulence that comes from the sea is exciting and downright seductive. Place the flavors together and picture this..

Cuddling close with your honey while being consumed with the unmistakable aroma of perfectly seared scallops. You wipe a drop of the scarlet pomegranate reduction running down the side of her lip. As you kiss her you taste the savory sweet layers of flavor left behind from the Thai papaya salad. The flavors in this dish are meant to excite your palate and tantalize your significant other. Sure V-day already passed, but it doesn’t mean you can’t make your sweetie’s heart beat faster from what she thought was just an ordinary appetizer.



We luckily found the inspiration to create this Thai papaya salad from Leela over at She Simmers.

Pan Seared Scallops w/ Thai Papaya Salad & Pomegranate Reduction
  • 6 Scallops
  • 1/3 cup of shredded papaya
  • 1/2 tsp of fish sauce
  • 1/2 tsp minced ginger
  • 1/4 tsp minced chilies
  • 2 cilantro leaves, chiffonade
  • 2 mint leaves, chiffonade
  • 1/4 tsp brown sugar
  • 1 cup of pomegranate juice
  • 2 wonton wrappers
  • 2 cups of canola oil + 1 tbs separate
  • Salt & Pepper to taste
Procedure:
  1. Place 2 cups of oil in a medium sized pot over medium high, this will be your wonton frying oil.
  2. Combine papaya, fish sauce, ginger, chilies, cilantro, mint, and brown sugar, let sit for 5 minutes for flavors to infuse.
  3. Pour pomegranate juice into small pot over high heat, keeping an eye on it until it reduces into a thick syrup, remove from heat.
  4. Add 1 tablespoon of canola oil into a medium pan over high heat, season your scallops with salt and pepper.  When pan is hot, sear scallops for 1 1/2 minutes on both sides for a medium temperature (this also depends on the size of the scallops).
  5. Your frying oil should be hot by now, if you have a thermometer, it should be between 350-375 degrees Fahrenheit, make sure to test your oil with a small piece of wonton skin.
  6. Have a plate with layers of paper towel ready.  Fry both wonton wrappers until golden brown, remove from oil and place over paper towels, allow to cool, season with salt on both sides.
  7. Now add a spoonful of pomegranate reduction on a plate, place scallops over the reduction, and top with Thai papaya salad, and crushed fried wonton skins.  Serve warm.  Serves two people.
Please hop on over to Kym's fantastic site for my Tagliatelle Carbonara.

That's it for now...till we exchange a few words again...Peace!

18 comments:

  1. Wow, I've never used shredded papaya, what a great flavor that must be! Gorgeous dish, well done Kym! :)

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  2. Wow - marrying papaya, pomegranate and scallops like this? Looks to Thai for. Gosh, your post has me blushing. Sexy, indeed. Great post, Kym and thanks, Laz, for spotlighting her. Look forward to seeing more of your 5 star dishes!

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  3. thanks for the bday wishes. this looks like a most excellent scallop!

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  4. You guys ARE awesome I knew it! Thank you for your kind words Laz, thank you everyone for your sweet comments. I'm glad to have made you blush Jill, that's the point of my writing, to excite or make people feel uncomfortable lol. I hope you all have a fabulous day =]

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  5. Hi Laz! It's great to see Kym here. Kym, your dish is always so beautiful to look at. And what a great combination. We love seared scallops and made many times but never thought of making it Thai flavor using papaya! This is totally restaurant quality and your presentation is very fancy and gorgeous. Not to mention your writing...haha. Love your post!

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  6. Kym I seriously need to take some photo lessons from you!! This sounds incredible, I love the papaya salad and I'd put this pomegranate reduction on literally, everything!

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  7. Glad to discover your dish and have you join our group. The recipe looks divine.

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  8. Absolutely delicious! The scallops look perfectly cooked and I love the big flavours in one bite :)

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  9. WOW! The scallops look so good and photographed to perfection! Great work ;)

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  10. Hi Kym, fantastic guest post all around...and these scallops are just a delight!
    Welcome to the group :)

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  11. Gorgeous dish, Ky! Such a beautiful plate of food! And your photographs are beautiful too! I bet it tastes incredible with all those gorgeous flavors! And I love what you have here, Lazaro! I will be back for more! Great blog.. Great post!

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  12. Sexy! Those perfectly seared scallops with undulating strips of papaya and the playful prose. Love it - welcome to the group, Kym!

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  13. Thank you for welcoming me into the group with such open arms, you guys are too sweet. @Lacy, I would be more than happy to share some of my photo techniques with you =] Hugs and kisses for everyone <3

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  14. Visiting from Kym's blog...what a wonderful site you have here! I'll definitely be coming back.
    Love your recipe, Kym! What a wonderful scallop dish to share here!

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  15. Thank you for sharing this Pan Seared Scallops recipe! It would be so delicious with Gewurztraminer :)

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