Tommy tang's sunrise scallops
1 servings
Ingredients
| Quantity | 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
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.