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Ingredientes
- 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
- 1Â 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
- 1Â 1/4 c. Whipping cream
- 2 tsp Santa Fe chili pwdr
Direcciones
- 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.
- Reduce heat and allow to simmer for 5 min. Strain sauce and keep hot.
- 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.
