Just in time for Valentine's Day (or any day you need a simple, but impressive dinner) we've got "Seafood for your Sweetie!" These salmon wrapped scallops are an easy dinner that will make you look like a true chef.
Seafood For Your Sweetie
Years ago when I was living in Alaska, I discovered this dish at an old favorite restaurant of mine (Simon & Seaforts in Anchorage). I used to order it every time I was in town, until one day, sadly, they removed it from the menu (epic mistake!!) I was deeply bummed but inspired to try to recreate the dish myself since it is a really simple recipe.
Simple Salmon Recipe
It is so simple (but reeeaallly good), even the most timid of at home chefs can prepare this. The key is slicing the salmon thinly and the right length to wrap all the way around the scallop. The trick is to slice the salmon at least 4-5 inches long and 1/4 to 1/2 inch thick.
Over the years I have used chinook, coho, and sockeye for the salmon. They all work equally well, although I like to use sockeye or coho, as the flesh is slightly firmer and holds the shape around the scallop just a little better than chinook.
I brush the skewers with Hoisin sauce while cooking. The sweetness of the Hoisin sauce is a nice complement to the richness of the scallop. Serving on a bed of greens with a robust and slightly spicy flavor like watercress or arugula, ties everything together.
PRO TIP – When placing the wrapped scallops on the skewer, do not press them tightly together. Leave a small amount of room between the wrapped scallops to ensure even cooking.
Salmon Wrapped Scallops Recipe
1. Skin a fillet of coho salmon and discard skin.
2. Evenly and uniformly cut the salmon into slices 4-5 inches long and ¼ to ½ inch thick.
3. Wrap sliced salmon around a large scallop and skewer so that the skewer passes through both ends of the sliced salmon, securely holding the salmon and scallop.
4. Repeat, filling 4 skewers with 4 wrapped scallops each.
5. Pre-heat a cast iron or non-stick skillet or medium-high heat, and lightly season with a neutral oil. Sip some Chardonnay or Pinot Grigio while the pan pre-heats.
6. Place wrapped scallops on hot pan. Brush with hoisin sauce.
7. Cook each side 3-4 minutes per side. Brush wrapped scallops each time they are flipped.
8. Serve on a bed of watercress or arugula.
