Seared Scallops With Passionfruit Sauce

 

 

Ever heard of social cooking? This is a new phenomenon in the world of foodies and it does sound like fun.

And this is how it works:

A small group of people get together through social networks, meet in a private department   and learn to cook by socializing and learn to socialize by cooking - as you like it.

It's all about cooking, sharing and socializing - no age, status or other differences.

I'm thinking of joining a group one of these days and will tell you about the experience - can't wait, I'm so curious already.

As summer is coming slowly to an end for us in the Southern hemisphere, I wanted to prepare a little farewell to summer dish and thought that golden browned scallops with an exotic passion fruit sauce would be perfect for this occasion.

Passion fruit is one of my summer favorites. I love its bright yellow color and wonderful aromatic flavor.

It works great in combination with fish, seafood and white meat.

*Tip: When buying fresh passion fruit go for the ones that are already a bit wrinkled on the surface, these are the ripe ones, full of flavor. No Botox needed :)

For the Passion fruit sauce you need:

3 cups of fresh (or frozen) passion fruit pulp

2 spoonful brown sugar

1 spoonful fresh lemon zest

1\2 spoonful freshly grated ginger

1 spoonful slightly salted, very cold butter, cut in cubes

 

 Method:

Slice the fruit in half, spoon out the pulp and strain in a non-aluminum sieve and with the help of a spoon press to extract juice.

 Place juice in a medium pan, heat over medium heat and stir in brown sugar, lemon zest and grated ginger.

Bring to a quick boil, reduce haet and let simmer for about 5 to 6 minutes or until juice is reduced by half and has slightely thickened.
Turn off heat and stir in the ice cold butter cubes until sauce is glossy.

For the seared scallops you need:3 cups of scallops, rinsed with cold water and patted dry
3 spoonful olive oil
1 spoonful butter
1 spoonful chopped parsley
Instructions:
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed).
Season scallops with salt and pepper.
In a small skillet heat oilve oil and butter.
When hot add scallops and let sear over high heat until brown and crisp, then turn using tongs and sear until the other side is golden brown.

Transfer on a warm serving dish and cover to keep them hot.
Sprinkle with choppedparsley and serve with hot passion fruit sauce.
Serves about 4p.
Enjoy!