Tommy tang's sunrise scallops

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
2 tablespoons Tommy Tang's Thai seasoning
2 pounds Large sea scallops
1 tablespoon Olive oil
1½ teaspoon Chili powder
2 tablespoons Unsalted butter
2 tablespoons Olive oil
2 tablespoons Chopped shallots
2 tablespoons Chopped garlic
¼ cup Fresh grated ginger
½ cup Dry white wine
1 tablespoon Thai fish sauce
2 teaspoons White pepper
¾ cup Coconut milk
1¼ cup Whipping cream
2 teaspoons Santa Fe chili powder


Directions: Combine the ¼ cup olive oil and Tommy's Thai seasoning in a mixing bowl. Add the scallops and toss to coat. Cover bowl and refrigerate for 3 hours. Prepare the scallops by either grilling or in a large skillet with 1 T. olive oil. Sear for 2-3 minutes on each side. Remove from pan and sprinkle with chili powder. For the ginger cream sauce, melt the butter and olive oil in a deep sauce pan. Add the shallots and garlic and saut‚ for 2 minutes. Add the ginger and cook for 2 minutes. Add the white wine, Thai fish sauce, and white pepper. Bring to a boil and reduce heat to medium, cooking for 3 minutes. Pour in the coconut milk and increase heat to high and boil for 2 minutes. Stir in the whipping cream and return to a boil.

Reduce heat and allow to simmer for 5 minutes. Strain sauce and keep warm.

Combine ⅓ cup of the sauce with the Santa Fe chili powder in a small squeeze bottle. To serve, cover the bottom of the plate with the ginger cream sauce. Arrange a cluster of scallops. Squeeze straight lines of the chili mixture around the scallops and stroke the lines to make flame design.

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