A Crunchy Scallop ‘Sandwich’

Peppered Scallops With Cumin Wafers is a dish rich with complex flavors and textures.

The parts are as great as the whole. The dish begins with buttery, spicy cumin crackers. Although these are used to sandwich the sauteed scallops, they are also good when eaten plain. Serve them as an appetizer with Champagne or make extras to keep on hand as a snack.

The cilantro-flavored mayonnaise, a potent herbal spread, can be served with any fish or poultry dish. It’s great in a smoked turkey sandwich, but I like it best spread on cumin wafers and topped with scallops.

The recipes may look like a lot of cooking, but if you prepare one part at a time, the dish is easily assembled. You can bake the crackers several days in advance, then freeze or pack them in an airtight container. The mayonnaise can be made a few hours ahead. Only the scallops have to be cooked at the last minute.

Serve the dish as an entree or as a first course for a special dinner.

PEPPERED SCALLOPS WITH CUMIN WAFERS

1 1/2 teaspoons coarse-grind white-and-black pepper mixture, or either of 2

1/2 pound sea scallops, cut in halves widthwise, if more than 1/2-inch thick

1 tablespoon olive oil

1 tablespoon unsalted butter

Cilantro Mayonnaise, chilled

Cumin Wafers

Spread pepper mixture on plate. Dip scallops into pepper to lightly season all sides. Set aside 15 minutes.

Heat together olive oil and unsalted butter in large skillet over medium-high heat. Add scallops and cook until golden brown on both sides, about 5 minutes total for thin scallops, 7 to 8 minutes for thicker ones. Remove and keep warm.

To assemble dish, spread thin layer Cilantro Mayonnaise on each Cumin Wafer. Top with 1 scallop. Any leftover scallops can be served with mayonnaise or heaped onto wafers. Serve immediately so scallops stay hot. Makes 2 entrees or 4 hors d’oeuvres servings.

Cilantro Mayonnaise

2 tablespoons mayonnaise

1 tablespoon minced cilantro

1 teaspoon minced green onion

Salt

Freshly ground white pepper

Combine mayonnaise, cilantro and green onion in small bowl. Season to taste with salt and white pepper. Makes about 3 tablespoons.

Cumin Wafers

1/4 cup unsalted butter

1/2 teaspoon ground cumin

1/2 teaspoon coarse-grind black pepper

1 egg yolk

1/2 teaspoon salt

3/4 cup flour

Cream together unsalted butter, cumin and pepper until light. Add egg yolk and salt and beat until well blended. Gradually beat in flour but do not overbeat, or wafers will be tough. Pinch dough to see if it holds together. If too crumbly, add up to 1 tablespoon cold water. Form dough into 3-inch log, about 1 1/2 to 2 inches in diameter. Wrap in plastic wrap and chill 1 hour.

With sharp knife, cut dough 1/3-inch thick to form 8 to 10 wafers. Place wafers on ungreased baking sheet. Bake at 350 degrees until crackers are lightly browned on top and golden on bottom, about 25 minutes. Remove from baking sheet and set aside until scallops are ready. Makes 8 to 10 wafers.