The Dish: Stanhope Grille -- Pan seared scallops with a ginger infused red-spiced curry
The Dish Archive: The Dish: Stanhope Grille -- Pan seared scallops with a ginger infused red-spiced curry
The Chef: James Tierney
SERVINGS: makes 4
1 tablespoon sesame oil
3 cups cooked jasmine rice
pinch of ground white pepper
pinch of salt
¼ cup red pepper cut into julienne strips
2 tablespoons light soy sauce
3 spring (green) onions, cut into 1 cm (1/2 in) lengths
4 oz golden raisins
1 teaspoon ponzu* sauce
* Specialty foods stores and Asian markets carry ponzu.
2 pounds sea scallops
2 tablespoons olive oil
1 teaspoon olive oil
¼ teaspoon fresh ground ginger
8 oz white wine
¾ teaspoon Thai red curry paste
4 oz coconut milk
8 oz heavy cream
1 1/2 teaspoons arrow root
2 fl oz water
salt & pepper
INGREDIENTS: snow peas
4 oz snow peas, trimmed, strings discarded and cut in half on the diagonal
½ teaspoon olive oil
1 fl oz white wine
Heat oil in a large skillet over medium heat. Add red pepper strips and green onion. Toss in rice. Add soy sauce, ponzu sauce and raisins. Season to taste.
Heat oil in 10-inch skillet over high heat. Sear scallops, turning over once, until golden brown - approximately 1 to 1 ½ minute per side depending on size.
Heat olive oil in saucepan. Add ginger and sauté gently. Slowly add wine and red curry paste. Boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Add the coconut milk and cream and bring to a boil. Season with salt and pepper. Combine water and cornstarch in small bowl, stirring until arrowroot dissolves. Add arrowroot mixture to sauce and boil until sauce thickens, stirring frequently, about 1 minute.
METHOD: snow peas
Heat oil in sauté pan on high heat. Add in snow peas and white wine. Season to taste.
Place rice in center of plate; top with snow peas, drizzle sauce around outside of rice. Place scallops around rice and serve. Garnish with fried leeks (optional).
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Back Bay, Boston, MA 02116
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