Simple Way to Make Favorite Feast of Seven Fishes I - Scallops Summer Rolls

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Homemade Feast of Seven Fishes I - Scallops Summer Rolls. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Feast of Seven Fishes I - Scallops Summer Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Feast of Seven Fishes I - Scallops Summer Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Feast of Seven Fishes I - Scallops Summer Rolls is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Feast of Seven Fishes I - Scallops Summer Rolls estimated approx 3hrs.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Feast of Seven Fishes I - Scallops Summer Rolls using 23 ingredients and 16 steps. Here is how you cook that.

Since 2020 has taken so much from us, I decided to end 2020 with a bang. A feast of seven fishes. This is actually an Italian tradition in which 7 dishes of fishes are served up during Xmas eve. Despite its name, other types of seafood are cooked as well. It can range from shrimps and squid, to lobster and mussels, but it often ends with 2 desserts to cleanse the palate. I present to you, a very light appetizer to kickstart this feast. It is a deconstructed Vietnamese Summer Roll. I wanna create as many different types of taste and texture as I can, all in 1 mouthful. Kinda like munching down an actual summer roll. I have some leftover kiwis and carrots hiding at the back of my fridge, so I thought why not bring them to life again. And this happened. I am glad that I actually give this wild bizarre idea a shot, and without much delay, let's get started with the recipe.

Ingredients and spices that need to be Make ready to make Feast of Seven Fishes I - Scallops Summer Rolls:

1. Chili Caviar:
2. Canola / Grapeseed / Peanut Sunflower Oil, For Spherification
3. 50 g Gochujang / Sambal,
4. 100 g Water,
5. 2 g Agar Agar Powder,
6. Roast:
7. 2 Kiwi (without any hair) Thinly Sliced,
8. Basil Leaves, 12 Large
9. Canola / Grapeseed / Peanut Sunflower Oil, For Dipping
10. Carrot Puree:
11. Carrot Corasely Slice, 1 Large
12. 1 Liter Vegetable Stock,
13. 2 TBSP Olive Oil,
14. Pinch Sea Salt,
15. Pinch White Pepper,
16. Scallops:
17. 12 Scallops,
18. Pinch Sea Salt,
19. Pinch Ras el Hanout,
20. Canola / Grapeseed / Peanut Sunflower Oil, For Searing
21. 2 TBSP Ghee,
22. Pinch Nori Flakes,
23. 4 Pieces Vietnamese Rice Paper,

Steps to make to make Feast of Seven Fishes I - Scallops Summer Rolls

1. Prepare the chili caviar. Transfer oil into a tall cylindrical bottle and chill in the fridge overnight or in a freezer for at least 2 hrs. In a sauce pot, add chili paste, water and agar agar. Stir to combine well. Turn the heat up to medium-high.
2. Bring it up to a boil. Allow it to boil for 2 mins. Remove from heat and immediately, use a syringe to suck up the coffee mixture or transfer it into a squeeze bottle. Slowly drip the chili mixture into the bottle of cold oil. Repeat this step for the remaining chili.
3. If the chili starts to cool down, heat up the chili over the stove and repeat the process. Make sure the chili paste that you are using is a smooth paste.* Drain thru' a sieve over a large bowl. *You can reuse the oil.*
4. Plunge the chili caviar into a bowl of clean water to wash excess oil. Remove and plunge into another bowl of clean water. Repeat the steps until the water is clean of oil. Set the sieve of chili caviar to drain off any excess water. Keep in a container and chill in the fridge until ready to use. *It can keep up to 7 days.*
5. Prepare the roast. Preheat oven to 150 degree celsius or 300 fahrenheit. Lay the sliced kiwi on a baking tray lined with parchment paper. Dredge the basil leaves with oil and lay on the same baking tray. *You can place another piece of parchment paper over the kiwi and basil, place some weight on top to prevent the leaves and kiwi from curling during baking process.*
6. But if you are like me. who prefer a rustic look, you can skip the steps. Wack into the oven and bake for 25 to 30 mins or until the kiwi is dry and curled, the basil leaves are crisp. Remove from the oven and set aside.
7. Prepare the carrot puree. In a sauce pot over medium heat, add carrots and vegetable stock. Bring the stock to a boil. Boil until the carrots are fork-tender. Transfer the carrots into a blender.
8. Add just enuff stock to get the blender blitzing. Add in olive oil. Blitz until smooth. Taste and adjust for seasonings with salt and pepper. Give it a final blitz.
9. Place a bowl over another bowl of ice. *This step will prevent the puree from separating.* Transfer the carrot puree into the bowl thru' a fine sieve. Transfer into a squeeze bottle and keep chill until ready to use.
10. Prepare the scallops. Season the scallops well with salt and ras el hanout. In a skillet over medium-high heat, add oil. Heat the oil to the smoking point. In a bowl, mix in ghee and nori flakes. Place in the scallops.
11. There is a large and small side of a scallop. Always sear the larger side 1st. Sear the scallops in batches. Do not crowd the skillet.* Tilt the skillet and baste the scallops with the hot oil. Keep basting until the bottom is browned.
12. Flip and add in the ghee mixture. Tilt the skillet and continue basting with all the liquid. Remove from heat and set aside on a plate lined with parchment paper to drain off any excess oil.
13. Repeat the process for the remaining scallops. In the same skillet, add about 1/2 inch of oil. Deglaze and bring the oil to the smoking point. Gently lay a rice paper.
14. It will crisp up within seconds. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. Repeat the steps for the remaining rice paper.
15. To assemble. Place the rice paper on serving plates. Squeeze 3 dollops of carrot puree onto the paper. Place scallops onto the puree. Lay kiwi and basil leaf, 1 of each, over the scallops. Sprinkle the chili caviar over the top. Serve immediately.
16. You can watch the recipe video: https://www.instagram.com/tv/CHfWHmwF3Vs/

While this is in no way the end all be all guide to cooking fast and simple lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so that you can prepare wonderful lunches for the family without having to accomplish too horribly much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food Simple Way to Prepare Super Quick Homemade Feast of Seven Fishes I - Scallops Summer Rolls. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!