Blackened Barramundi and Sea Scallops with Frizzled Leeks
Red Leaf Lettuce and Radicchio
Asparagus, Purple Potato, Fresh Corn, Red Onion
Fresh Blackberries and Blackberry Vinaigrette
Remember back in the 80s when “Blackened Redfish” was all the rage on restaurant menus everywhere? The late Louisiana Chef Paul Prudhomme’s recipe caught fire around the country.
Moist, succulent barramundi is an excellent stand-in for redfish with its mild buttery flavor and texture that is flaky yet firm, perfect for this blackened preparation.
Australis farmed barramundi from Vietnam received a “Best Choice” recommendation from Monterey Bay Aquarium Seafood Watch. Native to the Indo-Pacific, this omega-3 rich fish is a healthy choice as well as an eco-friendly choice. Farmed barramundi is often marketed under the names “Asian seabass” or “giant seabass.”
BLACKened barramundi and BLACKberries contrast each other in this striking salad. It’s vibrant, colorful, savory with a hint of sweetness and a balanced spicy character – I think the Chef would approve.
The blended vinaigrette is such a pretty shade of purplish-pink, be sure to serve extra on the side in a clear little pitcher.
How to Make Blackened Barramundi and Sea Scallops
Lori Lynn’s Original Blackened Spice Mix
- 1 t. hatch chili powder
- 1 t. turmeric
- 1 t. ground cumin
- 1 t. kosher salt
- 1/2 t. smoked paprika
- 1/2 t. dried oregano
- 1/2 t. dried thyme
Mix spices together in a bowl large enough to fit a fillet of fish. Add enough olive oil to make a paste (about a tablespoon or so). Place fish in the spice mixture and coat the entire fillet by patting it by hand.
This makes at least enough spice mix for 2 fillets and 4 jumbo scallops.
Turn on the exhaust fan. Heat a cast-iron pan or wok over high heat. Add 1 tablespoon of butter. When the butter is hot and bubbling, add the fish. Cook until the under-side is blackened, then flip and cook the other side (about 3 minutes per side, depending on the thickness).
Coat the jumbo scallops the same way as the fish. Place scallops in a hot dry skillet. Without moving them except to flip, cook approximately 2 minutes per side until just cooked through.
A note of advice from Chef Paul, “You don’t want to overcook the fillet – – there’s a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.”
How To Make Blackberry Vinaigrette
- 4 oz. fresh blackberries
- 1/4 c. olive oil
- 1/4 c. rice wine vinegar (not seasoned)
- 1 T. brown sugar
- 1 t. salt
- fresh ground pepper
Place all ingredients in a blender and blend until smooth.
How to Compose Blackened Barramundi and Sea Scallop Salad
- red leaf lettuce – hand torn, reserve a few larger leaves for plating
- radicchio – cut into ribbons
- purple potatoes – cooked, peeled and sliced
- asparagus tips – steamed
- fresh corn – cut from the cob
- fresh blackberries
- red onion – thinly sliced
- frizzled leeks
How To Make Frizzled Leeks
Fry thinly sliced leeks in canola oil until beginning to brown. Remove to a paper towel and season with salt.
Place a few large lettuce leaves on a plate.
Toss torn lettuce leaves and radicchio with a light dressing of olive oil, lemon juice, salt and pepper. Mound the lettuce mixture in the center of the plate.
Arrange purple potato slices and asparagus tips around the perimeter of the salad. Sprinkle with fresh corn and sliced red onion.
Place blackened barramundi in the center. Top barramundi with blackened sea scallops. Place frizzled leeks on top of the scallops.
Arrange fresh blackberries around the fish.
Dot the entire salad with blackberry vinaigrette. Serve extra dressing on the side.
#SensationalSides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. This week’s sensational side features SALADS. Get inspiration from our very popular Pinterest Board with over 400,000 followers called Let’s Pull Up A Chair here.
My friends at Food Network are sharing some amazing side dishes. You might enjoy taking a peek at other fresh springtime recipes from some fabulous bloggers below…
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Dishin & Dishes: Buddha Power Bowl
Creative Culinary: Iceberg Wedge Salad with Bacon, Croutons and Buttermilk Herb Dressing
Napa Farmhouse 1885: Green Salad With Emerald Green Vinaigrette
Red or Green: Southwest Salad With Ranch Salsa Dressing
Healthy Eats: Balance Spring Meals with These Leafy Green Side Salads
TasteBook: The Ultimate Green Salad
Taste with the Eyes: Blackened Barramundi Salad, Blackberry Vinaigrette
The Mom 100: Pea Shoot Salad with Shrimp, Goat Cheese and Citrus Vinaigrette
FN Dish: How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)
5 thoughts on “Blackened Barramundi and Sea Scallop Salad, Blackberry Vinaigrette”
Had never heard of this fish. But, what’s good for Monterrey is good for me. This looks like a fantastic recipe which is very clearly described. I like it all.