Air Date: Wednesday, April 2, 2008
The Dish: VOX Populi -- Coconut sea scallops with orange soy marmalade and wasabi oil
If you're looking for a new recipe, tonight we're whipping up coconut scallops. And you won't believe how easy they are to make, Frances Rivera has it in "The Dish."
Chief Chef Jeff Poliseno
INGREDIENTS: serves 4 people
scallops prep: 20 20-30 dry sea scallops
4oz cream of coconut
4oz coconut milk
4oz flour
8oz sweetened shredded coconut
marmalade prep
8oz mandarin orange segments, drained
1oz soy sauce
2 tbs orange zest
1 tbs brown sugar
1 tsp ginger, fine chopped
wasabi oil
¼ cup wasabi powder
1 tsp rice wine vinegar
¼ cup water
¼ cup vegetable oil
METHOD
1. Mix the cream of coconut and coconut milk together. Mix the shredded coconut and flour together.
2. Soak the scallops in the coconut mixture for 1 minute and then bread the scallops with the shredded coconut. Set aside.
3. Sauté the oranges over high heat until they start to break down. Add the orange zest, soy sauce, ginger, and brown sugar until it begins to thicken and allow to cool to room temperature.
4. Mix the wasabi powder, rice wine vinegar, and water until it forms a smooth paste. Blend with vegetable oil until smooth and emulsified.
5. Fry the scallops until golden brown and plate over dollops of the marmalade. Garnish with the wasabi oil
VOX Populi
755 Boylston St
Boston, MA 02116
617-424-8300
www.voxboston.com
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