Wasabi Crusted Scallops W/ Ginger Mango Coulis

Name: Wasabi Crusted Scallops W/ Ginger Mango Coulis
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 14.79 ml canola oil; 236.59 ml shallot (minced); 44.37 ml ginger (minced); 14.79 ml garlic (minced); 29.58 ml sesame oil; 236.59 ml dry sherry or 236.59 ml plum wine; 473.18 ml fish stock or 473.18 ml chicken stock; 566.99 g unsweetened coconut milk; 29.58 ml Thai sweet chili sauce; 709.77 ml mango puree (or 5 very ripe mangoes peeled and pureed); 2 limes, juice of; kosher salt; 59.14 ml whole mustard seeds; 44.37 ml coriander seeds; 14.79 ml black peppercorns; 709.77 ml wasabi peas; wasabi powder; kosher salt; 12 large sea scallops; vegetable oil, for searing

Submitted by Piaqua

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

Download

Ready In:: 35mins
Ingredients:: 20
Serves:: 6

ingredients

14.79 ml canola oil
236.59 ml shallot (minced)
44.37 ml ginger (minced)
14.79 ml garlic (minced)
29.58 ml sesame oil
236.59 ml dry sherry or 236.59 ml plum wine
473.18 473.18 ml fish stock or 473.18 ml chicken stock
566.99 g unsweetened coconut milk
29.58 ml Thai sweet chili sauce
709.77 ml mango puree (or 5 very ripe mangoes peeled and pureed)
2 limes, juice of
kosher salt
59.14 ml whole mustard seeds
44.37 ml coriander seeds
14.79 ml black peppercorns
709.77 ml wasabi peas
wasabi powder
kosher salt
12 large sea scallops
vegetable oil, for searing

directions

To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
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.
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.
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.
Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

Serah B.