Butterscotch Miso Scallops with Crispy Long Beans & Spicy Eggplants

Butterscotch Miso Scallops with Crispy Long Beans & Spicy Eggplants - Recipe Finder

Butterscotch Miso Scallops with Crispy Long Beans & Spicy Eggplants

butterscotch-miso-scallops-with-crispy-long-beans-amp-spicy-eggplants

Info

Course:
Main Course
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef, Season 8, Episode 1, Elimination Challenge

Ingredients

Butterscotch Miso Scallops:

8 Scallops
1/4 cup Sugar
1/4 cup Scotch
1 cup Miso

Spicy Eggplants:

3 ounces Honey
6 ounces Shao-Xing Wine
8 ounces Guillen Chili
2 Tablespoons Black Pepper
1 Eggplant, each

Crispy Long Beans:

10 ounces Long Beans
3 ounces Corn Starch
2 ounces Water
1 ounces Salt
Oil, for frying

Directions

Butterscotch Miso Scallops:

1. Crosshatch scallops. Caramelize with sugar. Deglaze with scotch.

2. Add miso. Reserve and marinate with scallop.

Spicy Eggplants:

1. Add honey to sauce pan. Reduce by 1/3. Add wine to deglaze. Reduce then add chili and cook for 5 minutes. Season with black pepper.

2. Separately dice eggplant and char in a hot pan. Then add to the chili sauce.

Crispy Long Beans:

1. Cut long beans in 3-inch long portions.

2. In a pot, add water, then add cornstarch and bring to a boil. Then cool. Coat long beans in the thickened water and then in cornstarch and fry in hot oil.

3. Season with salt.