INGREDIENTS

INSTRUCTIONS

GINGER CREAM SAUCE
Directions: Combine the 1/4 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 1/3 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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