Bertolli

Charleston Seafood Recipe List

Atlanticville Restaurant

2063 Middle Street, Sullivan’s Island, SC 29482
843-883-9452

Smoked Salmon Wrapped Scallops
with Sweet Corn Relish & Three Mustard Sauce

Serves 4

Ingredients for Sweet Corn Relish

2 cups (3-4 ears) Yellow Sweet Corn, off cob
¼ cup, Red Bell Pepper, finely diced
¼ cup, Red Onion, finely diced
⅛ cup, Apple Cider Vinegar
1 tbsp granulated Sugar
1 tbsp Thyme, whole leaf chopped
1 tbsp Parsley, finely chopped
1 tsp EVO Oil

Ingredients for Three Mustard Sauce

½ cup top quality prepared Sweet Mustard, ie. Boars head
1 tsp whole grain Mustard
½ tsp Mustard Seeds

Ingredients for Wrapped Scallops

8-10 “dry” packed Scallops, patted dry with paper towel
8 slices high quality smoked Salmon
Salt & pepper, to taste on presentation side
1 tbsp blended Vegetable Oil

Method for Sweet Corn Relish

• In a large bowl, mix: corn, onion, peppers, thyme, and parsley.
• In a small bowl, mix: vinegar, oil, and sugar.
• Add oil/vinegar mixture to corn, peppers and onions.
• Set aside.

Method for Three Mustard Sauce

• Stir together and set aside.

Method for Wrapped Scallops

• In a large sauté pan (10-12”), over medium/high heat, add EVO to pan and immediately add the wrapped scallops salt and pepper side down into hot pan and sear for 1-2 minutes to achieve medium brown color on scallops.
• Gently turn scallops over, turn off heat and leave scallops on burner for 3-5 minutes.
• The residual heat will continue to cook the scallops.

NOTE: Fresh scallops should be served medium for best taste and texture.

To Plate

• Take four plates and either drizzle or paint mustard sauce onto plates.
• Divide corn relish and carefully mound the relish in the center of each plate.
• Finish with two salmon wrapped scallops.

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