Seafood Roll with California Raisins Smothered in Herbs

Rolls of chopped seafood, vegetable relish and California raisins served with tangy salsa.



    Seafood Roll

    • 1 1/4 cups carrots, chopped
    • 1/2 cup celery, chopped
    • 1 cup yellow onion, chopped
    • 5 teaspoons olive oil
    • 10 ounce prawns; cleaned, shelled and chopped
    • 8 fluid ounce scallops; cleaned, muscle removed and chopped
    • 8 fluid ounce crab meat; cleaned and shelled
    • 1/2 cup California golden raisins
    • 1/2 cup California natural raisins
    • 3 tablespoons white wine
    • 1 cup whipping cream
    • Salt and pepper; to taste

    Tomato Salsa

    • 2 cups diced Roma tomatoes
    • 2 cloves garlic, minced
    • 3 fresh basil leaves, cut crosswise into narrow strips
    • 4 teaspoons olive oil
    • Salt and pepper; to taste

    Herb Crumbs

    • 1 cup fresh dill sprigs
    • 2 tablespoons fresh thyme leaves
    • 1 1/2 tablespoons fresh rosemary leaves
    • 2 1/3 cups Japanese breadcrumbs (panko)

    Crème Cabbage

    • 1 1/2 pounds shredded Savoy cabbage (10 cups)
    • 2/3 cup diced yellow onion
    • 5 teaspoons olive oil
    • 1 1/4 cups whipping cream
    • Salt and pepper; to taste

    For Finish

    • 5 eggs, beaten
    • Oil; for deep frying
    • balsamic vinegar
    • 5 teaspoons olive oil
    • Fresh chives; for garnish


    Seafood Roll

    Over medium heat in heavy saucepan, sauté chopped carrots, celery and onions in olive oil. Then, add chopped prawns, scallops and crab meat followed by raisins. Deglaze the pan with white wine and stir in cream; reduce heat and simmer for 8 to 10 minutes. Season with salt and pepper to taste. Set aside to cool.

    Tomato Salsa

    Combine tomatoes and garlic; mix well with basil and olive oil. Salt and pepper to taste. Set aside.

    Herb Crumbs

    Finely chop herbs and stir together with breadcrumbs. Set aside.

    Crème Cabbage

    Sauté cabbage with onions in olive oil over high heat. Then add cream; reduce heat and simmer 8 to 10 minutes. Season to taste with salt and pepper. Keep warm.

    To Finish

    Divide seafood mixture evenly into 20 portions and shape into rolls on paper towels to absorb excess liquid. Remove towels and dip in egg; then in herb crumbs and deep-fry till golden brown. Divide and shape salsa and crème cabbage into shallow mounds and arrange side by side on individual plates. Place seafood rolls on top; dress with balsamic vinegar and olive oil. Garnish with chives.

    Nutrition Facts Per Serving

    Calories 290 (50% from fat); Total Fat 16g (sat 16g, mono 7g, poly 1g, trans 0g ); Cholesterol 130mg; Protein 13g; Carbohydrate 23g; (Dietary Fiber 3g; Sugars 10g; ); Iron 2mg; Sodium 510mg; Calcium 101mg; Potassium 337mg

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