October 3, 2017
Garnet and Gold Grub Episode 3: Seared Scallops
Seared Scallops with Lemongrass Broth
Seared Scallops (Yields 8)

Fresh Scallops  – 8 each

Toss scallops with salt and pepper

Sear both sides in oiled skillet till golden brown (must be internal temp of 145 degrees)

Jicama/Chayote Slaw

Jicama– 1 each (peeled and julienned) use mandolin if you have one

Chayote – 1 each (julienned) use mandolin if you have one

Honey – 1 tablespoon

Red Wine Vinegar – 1 tablespoon

Fresh Cilantro – 1 oz. (chopped)

S&P to taste

Mix all ingredients together in bowl

Fresh Lemongrass Broth

Fresh Lemongrass Stocks –  6 each (cut into halves)

Coconut Milk – 2 cans

Lemon and Lime  – 1 each

Orange Juice – 3 cups

Fresh Garlic – ½ cup (minced)

Chicken Stock – ½ gal

S&P to taste

Place all ingredients in stock pot, bring to boil then let simmer for 45 minutes

Plating

Place slaw in middle of bowl.

Arrange seared scallops around slaw.

Pour lemongrass broth on top scallops.

Garnish with toasted coconut.

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