Wasabi Crusted Scallops W/ Ginger Mango Coulis |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Chef Jeff Cruff (Cheeky Monkey Cafe in Newport, RI) Ingredients:
1 tablespoon canola oil |
1 cup shallot (minced) |
3 tablespoons ginger (minced) |
1 tablespoon garlic (minced) |
2 tablespoons sesame oil |
1 cup dry sherry or 1 cup plum wine |
2 cups lobster stock or 2 cups fish stock or 2 cups chicken stock |
20 ounces unsweetened coconut milk |
2 tablespoons thai sweet chili sauce |
3 cups mango puree (or 5 very ripe mangoes peeled and pureed) |
2 limes, juice of |
kosher salt |
1/4 cup whole mustard seeds |
3 tablespoons coriander seeds |
1 tablespoon black peppercorns |
3 cups wasabi peas |
wasabi powder |
kosher salt |
12 large sea scallops |
vegetable oil, for searing |
Directions:
1. To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
2. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
3. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
4. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
5. To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
6. Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
7. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
8. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.
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