Pan-Seared Sweet and Spicy Scallops
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Laura Slama Celebrated Cuisine | Executive Chef, Owner |
As seen on Episode 19 “Allstate Appliances”
Pan-Seared Sweet and Spicy Sea Scallops with Asian Apricot Glaze and Coconut Jasmine Rice Cakes
Yield 4 servings
Ingredients
Sea Scallops, muscle removed, U-10 12 each
Sugar 2 T
Pepper, freshly cracked 2 T
Garlic, minced 1 large cloves
Ginger, crushed 1 t
Jalapeno, red or green, minced 1/2 of one small
Mirin or Dry Sherry 1 T
Apricot preserves 3/4 cup
Sriracha Dash, or to taste
Jasmine Rice, rinsed and drained 1 cup
Coconut Milk 13 oz (one can)
Water 11 oz
Coconut, shredded 1/4 cup
Kosher salt To taste
Black and white sesame seeds As needed
Procedure:
Prepare rice; in a medium saucepan, heat 1 T canola or vegetable oil. When hot, add rice and stir to coat, toasting lightly. Add water and coconut milk to pan. Bring to a boil, then reduce to a simmer, cover and cook until liquid is absorbed, about 15-18 minutes. Remove from heat; fold in coconut and season to taste with kosher salt. Place in a shallow baking pan and cool.
Using a square cookie cutter, cut squares and place on a parchment lined sheet tray. Sprinkle tops of rice cakes with sesame seeds. Heat in a 375-degree oven for 10 minutes before serving.
Prepare Apricot Chili Glaze: place a small saucepan over medium heat. Add a little canola or vegetable oil. When oil begins to shimmer, add garlic and ginger and cook until aromatic. Add jalapeno and cook until softened slightly. Deglaze pan with mirin or dry sherry. Add apricot preserves and a dash of Sriracha, and whisk until melted. Cook to reduce slightly over medium low heat, about five minutes. Season to taste, set aside, keep warm.
Place sugar on one plate and freshly cracked pepper on a second plate.
Heat a cast iron or stainless pan over high heat. Dredge one side of each scallop in pepper and sear, pepper side down, about two minutes. Remove scallops from pan and move pan from heat.
Dredge remaining side of scallop in sugar. Return pan to high heat and sear sugared side of scallop for a minute and a half, or until caramelized.
Plate scallops on or next to jasmine rice cakes. Drizzle with Asian Apricot Glaze and serve immediately.
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