SEARED
SCALLOPS WITH SPICY THAI RICE NOODLES
4 slices peeled galangal or ginger
1 sliced red onion
4 Thai bird chilies, de-stemmed, halved
3 stalks lemon grass, white part only, large slices, cut on the bias
6 kaffir lime leaves, sliced
2 cups shiitake mushrooms, sliced
1/3 cup 3 Crab fish sauce
8 cups chicken stock
3 limes, juiced
1 teaspoon ground white pepper
1 pound rice stick noodles, soaked in cold water for 1 hour
1/2 cup Thai basil leaves, 4 tops for garnish
1/4 cup sliced scallions
12 large (U-8) dayboat scallops
1 tablespoon ancho chile powder
Canola oil, to cook
Salt and white pepper, to taste
Coat a sauté
pan with canola oil and sauté galangal, onion, chilies, lemon grass
and kaffir until soft about 5 minutes. Add shiitakes and cook 3
minutes. Season and deglaze with fish sauce. Let reduce by 50
percent then add chicken stock. Simmer and reduce by 20 percent. Add
juice and check for seasoning. Add noodles, basil and scallions to
heat. Meanwhile, preheat skillet and coat with oil. Season scallops
with salt and chile powder. Pan sear both sides brown, about 3
minutes a side.
PLATING
Ladle broth (lemon grass, kaffir and all) and top with 3 scallops.
Garnish with basil tops.
Yield: 4
servings
|