Pan Seared "Mano de Leon" Day Boat Scallops with Curried Cream
submitted by David S. of Truckee, CA
Appetizer for two.
Ingredients :
2 "Mano de Leon" day boat scallops
Heavy cream
Yelloe curry powder
Cucumber
rice wine vinegar
granulated sugar
Cilantro
pickled ginger
Olive oil
S & P
honey
sushi rice
Directions :
1. Cook 1 cup sushi rice as per directions.
2. Cucumber Salad - Peel, half and de-seed 1 cucumber. Slice on a bias into thin strips.
3. Marinate in 1/2 cup rice wine vinegar, 3 T granulated sugar, S & P to taste. Let sit for at least 1 hour.
4. In a sauce pan reduce 3/4 cup of heavy cream until it is thickend. Whisk as you go. Add 1 t yellow curry powder, S & P to taste, 1 t honey. Cook until sauce is fully reduced. Set aside.
5. Clean and season scallops with S & P, and toss with a little olive oil. In a hot saute pan, add 2 T olive oil and let heat until smoking. Carefully add 2 scallops, placed on end. Let them caramelize for about 1 1/2 minuets until browned, then turn onto other end and place in 400 degree oven for 4 minutes until medium rare. Let rest and slice into 3. Plate sauce, rice, scallops, cucumber and cilantro garnish. Enjoy
Loves it because : Yummy!!! and fun to cook
Where it comes from : Made it up, although Im sure someone else has done it some time
Favorite food : Peanut butter filled, chocolate covered pretzels
Least favorite food : gefilte fish
Favorite cookbook : Blue Ginger
Favorite Top Chef : Mikey
Dream dinner guest : Jerry Garcia, for steaks
