Recipe from Sascha Weiss, executive chef at The Plant Cafe Organic:
Seared day boat scallops in coconut lime broth with cilantro lime aioli
and orange
Serves 4
INGREDIENTS:
For the coconut lime broth:
- 1 can coconut milk
- 1 cup vegetable stock
- 2 shallots, peeled and sliced into 1/8 inch slices
- 2 cloves garlic, peeled and smashed with the side of a heavy knife
- 1 Tablespoon ginner, peeled and roughly chopped
- 1 kaffier lime leaf, rinsed and thinly sliced
- 1-2 tablespoons lime juice
- ½ teaspoon agave nectar
- Sea salt to taste
- 1/3 cup aioli
- 1 tablespoon cilantro leaf, finely sliced
- ½ teaspoon lime juice
- 1 orange
- 1 lb day boat scallops, tough ligament from side of each discarded
For the coconut lime broth:
- Heat a small sauce pan over medium heat, when hot add 1 teaspoon oil, shallots, garlic,
lime leaf and ginger.
- Continue to sauté stirring until they are fragrant and begin to soften.
- Add the coconut milk and stock, allow the mixture to come to a simmer, lower heat to
maintain a simmer and cook for 25 minutes. Remove from heat and allow to cool to room
temperature
- Pour the contents of the sauce into a blender, puree to combine the ingredients. Pour the
puréed mixture through a fine strainer, press the pulp with the back of a spoon to remove
as much sauce as possible.
- Add the lime juice, agave and salt to the sauce. Taste and adjust as necessary.
- Combine the aioli, cilantro and lime juice in a small bowl, mix well
- Peeled and supreme (cut into segments)
- Heat oil in a medium sauté pan over medium-high heat.
- Season scallops with salt and pepper.
- When oil is hot, add scallops and sear on both sides until browned, and just cooked
through, about 5 minutes total
- Remove from heat, blot on a paper towel to remove excess oil, keep warm.
- Reheat the coconut-lime broth
- Ladle 1/3 cup of broth into each of 4 bowls
- Arrange 3-4 scallops in the center of each bowl
- Top the scallops with 1-2 teaspoons of the cilantro-lime aioli and two orange segments
