Scallops With Wee Salmon Dumplings

This sophisticated dish combines the delicate sweetness of seared sea scallops with rich, smoky salmon dumplings. The dumplings are poached until tender, then gently warmed in a skillet with the scallops, butter, fresh dill, and a splash of Scotch whisky. The result is a harmonious blend of textures—creamy dumplings and firm, caramelized scallops—lifted by bright lemon notes. It’s an impressive yet manageable meal perfect for date nights or special dinner parties, offering a luxurious taste experience without requiring advanced culinary skills.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 236.4

Description

This sophisticated dish combines the delicate sweetness of seared sea scallops with rich, smoky salmon dumplings. The dumplings are poached until tender, then gently warmed in a skillet with the scallops, butter, fresh dill, and a splash of Scotch whisky. The result is a harmonious blend of textures—creamy dumplings and firm, caramelized scallops—lifted by bright lemon notes. It’s an impressive yet manageable meal perfect for date nights or special dinner parties, offering a luxurious taste experience without requiring advanced culinary skills.

Ingredients

Sea scallops
All-purpose flour
Butter
Lemon juice
Sliced smoked salmon
Scallops, cut up (for dumplings)
Egg white
Chopped fresh dill
Lemon juice (for dumplings)
Ground white pepper
Salt (for dumplings)
Heavy cream
Salt (for scallops)
Scotch whisky
Fresh dill sprigs (for garnish)
Lemon, sliced (for garnish)

Directions

1
Prepare the salmon dumpling mixture: In a food processor with a chopping blade, process 3 oz sliced smoked salmon, 1/2 lb cut-up scallops, 1 large egg white, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1/4 teaspoon ground white pepper, and 1/8 teaspoon salt until smooth. Do not over-process.
2
With the motor running, add 1/3 cup heavy cream through the feed tube; process just until combined.
3
Fill a 2-quart saucepan three-quarters full with water and bring to a boil over high heat. Reduce heat to medium so the water simmers gently.
4
Fill a pastry bag fitted with a 1/2-inch round tip with the salmon mixture.
5
Gently squeeze the pastry bag over the simmering water, cutting off 1/2-inch pieces into the water with a knife or scissors.
6
Cook the dumplings for 2 minutes. Remove with a slotted spoon and place in a bowl. Cover and refrigerate until ready to use.
7
Prepare the scallops: If scallops are large, cut them in half. Remove any gristle from the side of each scallop. Pat scallops thoroughly dry and toss with all-purpose flour.
8
In a large skillet, heat 2 tablespoons butter over medium-high heat. Sauté scallops just until lightly browned on both sides.
9
Add 2 tablespoons lemon juice to the skillet. Cook over low heat, stirring, until the liquid thickens slightly.
10
Add the prepared salmon dumplings, remaining 2 tablespoons butter, and salt to the skillet.
11
Cook gently just until the dumplings are heated through.
12
Remove from heat. Drizzle with desired amount of Scotch whisky.
13
Spoon the scallop and dumpling mixture into scallop shells or onto serving plates. Garnish with fresh dill sprigs and lemon slices. Serve immediately.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 236.4kcal

% Daily Value *
Total Fat 13.0g20%
Saturated Fat 7.9g40%
Cholesterol 72.0mg24%
Sodium 732.3mg31%
Total Carbohydrate 12.4g5%
Dietary Fiber 0.2g1%
Sugars 6.3g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/scallops-with-wee-salmon-dumplings-country-living/