| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Thai | Home6 | 1 | servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | tb | Tommy Tang's Thai seasoning |
| 2 | lb | Large sea scallops |
| 1 | tb | Olive oil |
| 1 1/2 | ts | Chili powder |
| 2 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 2 | tb | Chopped shallots |
| 2 | tb | Chopped garlic |
| 1/4 | c | Fresh grated ginger |
| 1/2 | c | Dry white wine |
| 1 | tb | Thai fish sauce |
| 2 | ts | White pepper |
| 3/4 | c | Coconut milk |
| 1 1/4 | c | Whipping cream |
| 2 | ts | Santa Fe chili powder |
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”