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Five Peppercorn Scallops with Lilikoi Glaze

Demonstrated by: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
Holiday Appetizers - November 1, 1995.

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Ingredients:

Five Peppercorn Scallops with Lilikoi Glaze

Five Peppercorn Scallops:

  • 18 (10/20 size) scallops
  • Salt
  • 1/2 cup five peppercorns, coarsely ground
  • 2 tablespoons olive oil
  • 1/2 cup Lilikoi Glaze
  • 6 oz field mix of greens

Lilikoi Glaze:

  • 2 tablespoons unsweetened lilikoi juice*
  • 1 1/2 teaspoons lime juice
  • 1 1/2 teaspoons lime zest
  • 1/2-inch ginger root, sliced
  • 1 small clove garlic
  • 1/4 cup rice wine vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon sugar
  • 2 tablespoons honey
  • 3/4 cup salad oil

Directions:

Five Peppercorn Scallops:

  1. Season scallops with salt and roll in peppercorns until lightly coated.
  2. Heat sauté pan; add oil.
  3. Sear scallops until brown.
  4. Add 1/4 cup of the Lilikoi Glaze and cook until liquid evaporates.
  5. Remove scallops.
  6. Toss greens with the remaining Lilikoi Glaze; place in center of 6 individual plates.
  7. On each plate, arrange 3 scallops around the greens.

Makes 6 servings.

Lilikoi Glaze:

  1. In a blender, combine lilikoi juice, lime juice and zest, ginger, garlic, wine vinegar, salt, pepper, and sugar; blend until smooth.
  2. Continue blending, slowly adding honey and oil, until mixture thickens.

Makes about 1 cup.

*If using sweetened lilikoi juice, eliminate the sugar.

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