Coriander Scallops and Pear Salad from Unique Cuisine

Corriander Crusted Maine Diver Scallops,
Warm Shaved Fennel-Seckel Pear Salad,
and Aged Sherry Vinegar Gastique


5  U-10 Maine Diver Scallops
1/4 cup   Toasted ground corriander
1 tsp.  Cayenne
1 tsp.  Ground cumin
1 Tb.  Granulated garlic
1 Tb.  Onion powder
2 tsp.  Kosher salt
2 Tb.  Canola oil

INGREDIENTS for the Salad:

1 small red onion shaved
1 small head fennel shaved
2 seckel pears seeded shaved
2 mexican chiles
1 Tb. Extra virgin olive oil
2 tsp. rice vinegar
Kosher salt and crushed pepper to taste.

INGREDIENTS for the Gastique

(2) 1/4 cup granulated sugar (1/2 cup total)
1 cup Don Bruno Aged Sherry vinegar
Pinch Kosher salt


  • For the gastique, use a small sauce pan on a medium high heat.  Place 1 & 1/4 cup pf sugar in pan stirring constantly until it carmelizes, then add the vinegar and reduce. 
  • Reduce by half then remaining amount of sugar until melted.  The sauce should be thick enough to coat the back of a spoon.
  • For the corriander crust, mix all spices thoroughly in a small bowl.  Place scallops flat side down in the crust on both sides. 
  • In a small saute pan on high heat, put canola oil in pan, place scallops in pan flat side down.  Cook until carmelized evenly amount 2 minutes, then turn over on the other side and repeat cooking method another 2 minutes. 
  • Remove scallops from pan and let rest for 3 minutes.
  • While scallops are resting, add extra virgin olive oil to the pan. 
  • Add red onions, fennel, pears, and red chiles. 
  • Add rice vinegar and toss in pan for 1 minute. 
  • Remove from pan and place on plate. 
  • To finish, arrange salad and scallops on plate to your liking then sauce around.  Scallops should be as fresh as possible and cooked to medium rare.