Tommy Tangs Sunrise Scallops

Tommy Tangs Sunrise Scallops Ingredients

1/4 c Olive oil	2 tb Chopped garlic
2 lb Large sea scallops	1/4 c Fresh grated ginger
1 tb Olive oil	1/2 c Dry white wine
1 1/2 ts Chili powder	1 tb Thai fish sauce
GINGER CREAM SAUCE	2 ts White pepper
2 tb Unsalted butter	3/4 c Coconut milk
2 tb Olive oil	1 1/4 c Whipping cream
2 tb Chopped shallots	2 ts Santa Fe chili powder

Instructions for Tommy Tangs Sunrise Scallops

Directions: Combine the 1/4 cup olive oil and Tommys Thai seasoning in a mixing bowl. Add the scallops and toss to coat. Cover bowl and refrigerate for 3 hours. Prepare the scallops by either grilling or in a large skillet with 1 T. olive oil. Sear for 2-3 minutes on each side. Remove from pan and sprinkle with chili powder. For the ginger cream sauce, melt the butter and olive oil in a deep sauce pan. Add the shallots and garlic and saut? for 2 minutes. Add the ginger and cook for 2 minutes. Add the white wine, Thai fish sauce, and white pepper. Bring to a boil and reduce heat to medium, cooking for 3 minutes. Pour in the coconut milk and increase heat to high and boil for 2 minutes. Stir in the whipping cream and return to a boil. Reduce heat and allow to simmer for 5 minutes. Strain sauce and keep warm. Combine 1/3 cup of the sauce with the Santa Fe chili powder in a small squeeze bottle. To serve, cover the bottom of the plate with the ginger cream sauce. Arrange a cluster of scallops. Squeeze straight lines of the chili mixture around the scallops and stroke the lines to make flame design. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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