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RECIPES
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| Seared Sea Scallops w/ Lemongrass & Sake Butter |
A classic preparation that works well with shrimp, grouper, lobster, hogfish or dolphin. Our sea scallops are from New England and are a fresh "dry pack" sweet scallop.
Served w/ a good chilled sake or chardonnay and you will have a combination that is hard to top. |
- 12 large sea scallops
- salt & pepper
- 1/4 cup cornstarch
- 3 tablespoons canola oil
- 1 tablespoon butter
- 1 teaspoon green onion (chopped)
- 1 teaspoon ginger root (fresh grated)
- 1 teaspoon garlic (fresh chopped)
- 1 stalk lemongrass (bulb smashed and chopped fine)
- 1 cup sake
- 1/4 cup mirin (sweet rice wine vinegar)
- 1/2 cup carrot julienne
- 1/4 cup coconut milk
- 3 szechuan peppercorns (cracked)
- 3 tablespoons butter
- crispy cilantro or leeks to garnish
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heat a large heavy saute pan and add the canola oil
season scallops and dredge in cornstarch
carefully add scallops to pan and sear for a minute or so until golden, turn and sear the other side, remove scallops and reserve.
add butter, green onion, ginger, garlic and lemongrass.
stir and cook for a minute or two.
add sake and mirin, bring to a boil and reduce liquid by half.
add carrot, coconut milk, peppercorns & butter then stir.
add scallops and cook for two minutes.
serve w/ steamed jasmine rice
garnish scallops w/ crispy leeks or cilantro |
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