Chris' Recipes

Bon Appetite!

Scallops with Mojo Picon (Garlic Sauce)

Written By: Chris - Sep• 05•13

Scallops with Mojo Picon (Garlic Sauce)

We recently attended an event at Spill the Wine Restaurant in Minneapolis.  The “A to Z Wineworks Wine Event” featured wines paired with various courses of food.  This dish was my re-creation of the scallops that they served with the second wine, an A to Z Oregon Pino Gris.  Bill and I absolutely loved their version of the dish.  I hadn’t known what Mojo Picon sauce was so I had to do a little homework.  Mojo Picon originated in the Canary Islands.  The basic recipe consists of olive oil, large amounts of garlic, paprika and cumin.  Flavorings such as vinegar, lemon, orange or lime juice may be added.  It is commonly served with fresh bread rolls at the beginning of a meal,  but it was a perfect marinade for the scallops they served!  My dish was good, but it wasn’t what we had at the event and I sure wish I knew how to make it like they did!

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Ingredients:

6 Scallops, cleaned
2 Tablespoons of Grape seed Oil

1 Tablespoon Sweet Paprika
1 teaspoon Cayenne pepper
1/2 Tablespoon Red Pepper Flakes
1/2 Tablespoon Cumin
1 teaspoon Coriander seed
5 Garlic Cloves, pressed (I would likely use less next time!)
3 Tablespoons Red Wine Vinegar
5 Tablespoons Extra Virgin Olive Oil
5 Tablespoons Panko Crumbs
1 Tablespoon Brown Sugar

 

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Combine dry ingredients except brown sugar in a spice grinder and pulse until an even powder is formed.

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Whisk in vinegar, oil, sugar and garlic.  Stir in the Panko crumbs.  Remove the small tag (side muscle) from the scallops, rinse with cold water and thoroughly pat dry with paper towels.  Allow to marinade for at least five minutes.

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Heat a cast iron pan until it begins to smoke, add the grape seed oil coating the bottom of the skillet.

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Gently add the scallops, making sure they are not touching each other.  Stay near and watch only searing the scallops for 1 1/2 minutes on each side.  They should have a 1/4-inch or so golden crust on each side while still being translucent in the center.  Spoon additional sauce to your liking.

Serve immediately.

We enjoyed ours along side a baked sweet potato and a beet salad.  The Tamber Bey Rabicano (Deux Chevaux Vineyard, Yountville) wine was terrific! 

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This is an image of the dish that inspired me to try it!

theirs

Enjoy!

Cheers!
~Chris

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