Tuesday, January 8, 2013

Savory, Spicy Scallops.

Here's a great dish that both the hubbs and I were delightfully surprised by.  Since we're both in training right now, I want to make sure that the dishes we enjoy are full of flavor but still packed with the right ingredients to keep us sustained.  I was worried at first that cutting back on some of our favorite foods would leave our stomachs growling by the end of the night-- boy was I wrong.  I'm finding that you do not need to sacrifice taste or portion size in order to have a completely satisfying meal.  Keep in mind that we are both being very careful to keep ourselves fueled with the right foods throughout the day, that way our evening meals can be light yet nutritious.  This recipe is definitely a keeper...

*Cauliflower Puree with Sea Scallops and Red Thai Curry Broth*
1 cauliflower head
1 tbsp organic whipping cream
1/4 tbsp unsalted butter
salt and pepper to taste

Curry Broth with scallops:
1 tbsp unsalted butter1 tablespoon thinly sliced ginger
1 stalk lemongrass, chopped
1 tablespoon thinly sliced garlic
1 shallot, thinly sliced
1 tablespoon chopped cilantro
1 cup chicken stock
¼ cup coconut milk
2 teaspoons red Thai curry paste
12 ounces sea scallops
- fine sea salt and freshly ground white pepper
1 lime, cut in half
¼ cup cilantro leaves

For cauliflower puree:  clean, chop and steam entire head of cauliflower.  Once steamed, set aside in large bowl, adding 1/4 tbsp of butter, salt & pepper to taste.  Using a hand blender or stand-up blender, puree cauliflower while hot until smooth.  Add whipping cream with final blend.  Set aside.

To make the broth, melt the butter in a small sauce pan over medium low heat; add the ginger, lemongrass, garlic and shallot. Sweat until tender being careful not to get color. Add the chicken stock and simmer for 10 minutes. Add the cilantro, chicken stock, coconut milk and curry paste and continue simmering for another 5 minutes. Strain through a fine mesh sieve and set aside.

Preheat oven to 400°F.

Slice the scallops crosswise into ¼-inch thick slices and lay the slices in a single layer on the bottom of a shallow bowl.

Gently warm the bowls with the scallops in the oven until warm to the touch, about 3 minutes. While the scallops are heating, re-warm the curry sauce.

Spoon 1 cup of cauliflower puree into small plate and spread evenly.  Place scallop(s) on top of puree.

Spoon ¼ cup of the sauce over the scallops, squeeze lime juice on top, garnish with cilantro leaves and serve immediately.


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