Steelhead Trout with Seared Dry Scallops and “Deliciousness Slaw”
Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.
Pam suggests serving the slaw with Ontario steelhead (rainbow) trout. (Because it wasn’t quite in season when she cooked up the dish for us, Pam substituted Arctic char). She became fascinated with steelhead trout after hearing about how members of the Credit River Anglers Association manually lift the trout through the Norval Fish Ladder on their way to the Upper Credit River each spring.
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It is important to have a hot pan. Add the oil and heat to just below smoking point. When hot, begin with the skin side down and sear the fish for about 2 minutes or just until it begins to lift at the edges and you can easily insert a spatula underneath without forcing or tearing. Gently turn the trout and cook for just another minute until the flesh is golden. Remove from pan. Photo by Pete Paterson.
Steelhead Trout with Seared Dry Scallops and “Deliciousness Slaw”
Serves
4
Prep Time
Prep time about ½ hour.
Cook Time
Cooking time about 15 minutes.
Ingredients
Slaw ingredients
- ½ head cabbage, Chinese, red or green, shredded finely
- ½ daikon radish
- 7 or 8 red radishes, thinly sliced
- 60 g snow peas, diagonal cut ¼"
- ¼ cup raisins, optional
- 1 ½ cups mayonnaise, homemade or store-bought
- 2 tbsp vinegar
- ½ bunch fresh cilantro (large handful)
- 1 lime, juiced
- 1 gherkin pickle, chopped
- ½ tsp curry powder or paste
- ½ tsp salt
- pinch white pepper
- 4 steelhead trout fillets(about 120 g each), skin on and scored
- 8 dry scallops (size U10/20)*
- salt and pepper
- 2 tbsp oil, grapeseed or canola
Instructions
- Thinly slice the cabbage (or use a box grater or food processor). Peel and shred the daikon radish. Trim and thinly slice the red radishes. Slice the snow peas to ¼ inch on the diagonal, reserving some for garnish. Add raisins if using. Combine all in a large bowl.
- To make the dressing, use a blender to combine the mayonnaise, vinegar, cilantro, lime juice, pickle, curry powder, salt and white pepper. Adjust seasoning as needed.
- Combine all the slaw ingredients. Dress until coated, reserving extra dressing for garnish and later use.
- Pat the trout and scallops with a paper towel to dry. Score the outer skin of the trout, being careful not to slice right through. Season the flesh side of the fish with salt and pepper. It is important to have a hot pan. Add the oil and heat to just below smoking point. When hot, begin with the skin side down and sear the fish for about 2 minutes or just until it begins to lift at the edges and you can easily insert a spatula underneath without forcing or tearing. Gently turn the trout and cook for just another minute until the flesh is golden. Remove from pan.
- Drain the pan of excess oil and bring back to a medium-high heat. Season the scallops with salt and pepper. Place them into the hot pan and sear about 2 minutes until golden. Turn each scallop gently and sear on the other side for approximately 1 – 2 minutes or just until they turn opaque. Remove immediately.
- Plate the scallops with the trout and slaw. Garnish with some reserved dressing, snow peas and fresh cilantro for a delicious summertime lunch!
Notes
* The more common “wet” scallops are soaked in preservatives, adding water weight and affecting flavour.
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