Recipes from Salty's - Seafood Restaurant Seattle Portland  

HOUSE-CURED SALMON WRAPPED SCALLOPS
Chive Mashed Potatoes
Beet and Daikon Salad
Soy-Balsamic Syrup

Recipe Yield:4 portions

Salmon Wrapped Scallops
12 oz. Cured Salmon, Sliced
20 ea. Large Sea Scallops, Fresh
1 tbls. Black Pepper
1 tbls. Kosher Salt
20 ea. Toothpicks

Method:

  1. Slice smoked salmon pieces the same height as the scallops and season with black pepper.
  2. Wrap the salmon around the scallops and pierce with toothpick to hold together.
  3. Season lightly with remaining pepper and kosher salt.
  4. Place thin layer of oil in sauté pan and place over medium-high heat. When the oil starts to shimmer, that means it's ready to go.
  5. Place scallops in sauté pan, making sure not to crowd the scallops, and sear until golden brown on the one side.
  6. Flip the scallops and place in oven at 400 degrees and finish cooking for 6 minutes.
  7. The scallops should be slightly opaque in the center and served medium rare.

Chive Mashed Potatoes
20 oz. Peeled potatoes
2 oz. Peeled garlic cloves
6 oz. Low-fat buttermilk
2 oz. Butter
to taste Kosher Salt and White pepper
2 oz. Minced chives

Method:

  1. Cut potatoes into large pieces and cover with cold water. Add garlic and bring to a boil. Allow to simmer until potatoes are tender.
  2. In separate pan heat buttermilk and butter.
  3. Strain cooked potatoes and place in mixer with buttermilk and butter, whipping until smooth.
  4. Add seasonings and chives.

Beet and Daikon Salad
1 ea. Large Red Beet
1 ea. Daikon Root
1 oz. Champagne Vinegar
2 oz. Canola Oil
to taste Kosher Salt and Pepper

Method:

  1. Slice the beet and daikon on the mandolin into fine strips. Rinse beets until water runs clear.
  2. Toss with the vinegar and oil and season to taste.

Soy-Balsamic Syrup
½ Cup Low-Sodium Soy Sauce
1 ½ Cup Balsamic Vinegar

Method:

  1. Place soy sauce and vinegar in small sauce pan and reduce by 75% or until thick.