Serves 1-2 people
5 scallops
1 tbsp salt
1 tsp sugar
water
1 onion (roughly chopped)
2 tbsp oil
2 garlic cloves
225 g of cooked sweet corn (1 cup= 237 ml)
225 g of popcorn (1 cup= 237 ml)
237 ml of fish stock (1 cup)
237 ml of milk (1 cup)
4 tbsp of butter
salt (to taste)
pepper (to taste)
wood chips
1 slice of beef bacon - fried (for garnish)
truffle oil (for garnish)
black pepper (for garnish)
caviar (for garnish)

Recipe Courtesy of
Asian Food Network

Smoked Scallops with Popcorn Sauce

Crunchy, salty, savoury with the sweetness of scallops, join Marinka as she shows how to cook the delicious smoked scallops with popcorn sauce.

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
19 Ingredients

Difficulty: Easy
Steps: 3 steps
19 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Instructions

Make popcorn sauce
- Sauté the onion and garlic.
- Put in cooked sweet corn and popcorn.
- Mix everything together.
- Add fish stock, then milk, and butter.
- Let it simmer for a while.
- Season it with salt and pepper.
- Wait until it’s warm. Blend it.

Smoke scallops
- Put the smoking chips in a pan.
- Put a strainer on top of the smoking chips.
- Sprinkle some water, so it doesn’t burn.
- Wait until the smoke appears.
- Put in the scallops for a few minutes.

Garnish and Serve!

Put the popcorn sauce in a plate. Add beef bacon and put the smoke scallops on top of the beef bacon. Add a bit of truffle oil, black pepper, and caviar. Serve

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Name: Smoked Scallops with Popcorn Sauce
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 1-2 people
Cuisine: Asian
Ingredients: 5 scallops; 1 tbsp salt; 1 tsp sugar; water; 1 onion (roughly chopped); 2 tbsp oil; 2 garlic cloves; 225 g of cooked sweet corn (1 cup= 237 ml); 225 g of popcorn (1 cup= 237 ml); 237 ml of fish stock (1 cup); 237 ml of milk (1 cup); 4 tbsp of butter; salt (to taste); pepper (to taste); wood chips; 1 slice of beef bacon - fried (for garnish); truffle oil (for garnish); black pepper (for garnish); caviar (for garnish)