Wasabi Crusted Scallops W/ Ginger Mango Coulis

READY IN: 35mins
Recipe by Piaqua

From Chef Jeff Cruff (Cheeky Monkey Cafe in Newport, RI)

Top Review by Serah B.

This gets 10 stars at least! I made this with tofu rather than scallops, and used vegetable stock rather than lobster stock. The wasabi crust is amazing--using wasabi peas is brilliant. And the coulis is so good, I could just sit and eat it by the spoonful! I served this with mint and lime-seasoned basmati rice and a raw kale salad. We made Thai Chili Chocolate Ice Cream for desert. Best meal ever.

Ingredients Nutrition


  1. To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
  2. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
  3. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
  4. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
  5. To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
  6. Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
  7. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
  8. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

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