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Рецепт Tommy Tang's Sunrise Scallops
by Global Cookbook

Tommy Tang's Sunrise Scallops
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Ингредиенты

  • 1/4 c. Extra virgin olive oil
  • 2 Tbsp. Tommy Tang's Thai seasoning
  • 2 lb Large sea scallops
  • 1 Tbsp. Extra virgin olive oil
  • 1 1/2 tsp Chili pwdr
  • 2 Tbsp. Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Minced shallots
  • 2 Tbsp. Minced garlic
  • 1/4 c. Fresh grated ginger
  • 1/2 c. Dry white wine
  • 1 Tbsp. Thai fish sauce
  • 2 tsp White pepper
  • 3/4 c. Coconut lowfat milk
  • 1 1/4 c. Whipping cream
  • 2 tsp Santa Fe chili pwdr

Инструкции

  1. Directions: Combine the 1/4 c. extra virgin olive oil and Tommy's Thai seasoning in a mixing bowl. Add in the scallops and toss to coat. Cover bowl and chill for 3 hrs. Prepare the scallops by either grilling or possibly in a large skillet with 1 Tablespoons extra virgin olive oil. Sear for 2-3 min on each side. Remove from pan and sprinkle with chili pwdr. For the ginger cream sauce, heat the butter and extra virgin olive oil in a deep sauce pan. Add in the shallots and garlic and saute/fry for 2 min. Add in the ginger and cook for 2 min. Add in the white wine, Thai fish sauce, and white pepper. Bring to a boil and reduce heat to medium, cooking for 3 min. Pour in the coconut lowfat milk and increase heat to high and boil for 2 min. Stir in the whipping cream and return to a boil.
  2. Reduce heat and allow to simmer for 5 min. Strain sauce and keep hot.
  3. Combine 1/3 c. of the sauce with the Santa Fe chili pwdr 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 mix around the scallops and stroke the lines to make flame design.