I came across this coffee scallop recipe last week. It seemed a bit odd to me to mix coffee and seafood. Chocolate and coffee is a great mix, cake and coffee are the perfect pair, coffee as a flavouring in chili deepens its flavour, and coffee on ice cream is divine, but coffee and scallops? I am not so sure. Who knows, perhaps seafood and coffee is one of those unexpectedly tasty pairings. I dare you to try this recipe and tell me what you think!
- 8 large scallops (farmed off bottom is the most sustainable option)
- 1 cup coffee beans
- 1 cup toasted rice cereals
- 1/2 cup ground coffee
- fleur de sel, to taste
- pepper, to taste
- olive oil
- seasonal green sprouts, for garnish
Season the scallops with a pinch of fleur de sel and pepper. In an air-tight plastic bag, place the coffee beans, ground coffee and toasted rice cereals. Crush coarsely with a rolling-pin. Dip one side of the scallops in the mixture. In a pan, heat the olive oil over medium – high heat, until it smokes. Cook the scallops on the seasoned side for about 3 minutes. Flip over and cook the other side for about 15 to 20 seconds. Serve with seasonal green sprouts.
Recipe Source: Marc-Andre Royal, Van Houtte Ambassador, and chef and owner of Le St. Urbain