Tommy tang's sunrise scallops

1 servings

Ingredients

QuantityIngredient
¼cupOlive oil
2tablespoonsTommy Tang's Thai seasoning
2poundsLarge sea scallops
1tablespoonOlive oil
teaspoonChili powder
2tablespoonsUnsalted butter
2tablespoonsOlive oil
2tablespoonsChopped shallots
2tablespoonsChopped garlic
¼cupFresh grated ginger
½cupDry white wine
1tablespoonThai fish sauce
2teaspoonsWhite pepper
¾cupCoconut milk
cupWhipping cream
2teaspoonsSanta Fe chili powder

Directions

GINGER CREAM SAUCE

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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