Esta es una exhibición prevé de cómo se va ver la receta de 'Tommy Tang's Sunrise Scallops' imprimido.

Receta Tommy Tang's Sunrise Scallops
by Global Cookbook

Tommy Tang's Sunrise Scallops
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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
  • 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

Direcciones

  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.