Recipe: Day boat scallops

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


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
For the aioli:
  • 1/3 cup aioli
  • 1 tablespoon cilantro leaf, finely sliced
  • ½ teaspoon lime juice
For the orange:
  • 1 orange
For the scallops:
  • 1 lb day boat scallops, tough ligament from side of each discarded

For the coconut lime broth:

  1. Heat a small sauce pan over medium heat, when hot add 1 teaspoon oil, shallots, garlic, lime leaf and ginger.

  2. Continue to sauté stirring until they are fragrant and begin to soften.

  3. 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

  4. 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.

  5. Add the lime juice, agave and salt to the sauce. Taste and adjust as necessary.
For the aioli:
  1. Combine the aioli, cilantro and lime juice in a small bowl, mix well
For the orange:
  1. Peeled and supreme (cut into segments)
For the scallops:
  1. Heat oil in a medium sauté pan over medium-high heat.

  2. Season scallops with salt and pepper.

  3. When oil is hot, add scallops and sear on both sides until browned, and just cooked through, about 5 minutes total

  4. Remove from heat, blot on a paper towel to remove excess oil, keep warm.
For the dish:
  1. Reheat the coconut-lime broth

  2. Ladle 1/3 cup of broth into each of 4 bowls

  3. Arrange 3-4 scallops in the center of each bowl

  4. Top the scallops with 1-2 teaspoons of the cilantro-lime aioli and two orange segments
>> The Plant Cafe Organic website

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