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Cilantro Seared Scallops
Serves 2
Ingredients
Coconut and Yellow Pepper Coulis
1 yellow pepper, roasted and peeled
1 cup (250 mL) 35% cream
1 cup (250 mL) coconut milk
¼ bunch cilantro
½ tsp (2 mL) red-chili paste
½ lime, juiced
salt and white pepper to taste
¼ cup (50 mL) langoustines
grapeseed oil to taste
2 wonton wrappers, fried
Scallops
10 scallops
Coconut Rice
2 cups (500 mL) jasmine rice
2 cups (500 mL) coconut milk
1 ½ cups (375 mL) water
½ cup (125 mL) diced pineapple
¼ cup (50 mL) diced red pepper
1 tsp (5 mL) salt
2 banana leaves
Method
Coconut and Yellow Pepper Coulis Marinade
In a sauce pan place roasted pepper, coconut milk, cream, and chili paste and reduce the
liquid by half. Purée liquid until smooth and then add remaining ingredients and adjust
seasonings if required. Add langostines to half the sauce. Reserve remaining sauce.
Scallops Let marinate in prepared sauce for 2 hours. Sear on medium-high heat and cook to
desired doneness.
Coconut Rice
Place all ingredients except banana leaves in a small pot and bring to a boil. Reduce heat to
low and cover pot. Cook for 15 minutes, remove from heat, and let stand for 5 minutes then cool in the fridge. Place chilled rice in a square mould and press down until compacted. Wrap rice with banana leaves and place in a steamer to warm.
Presentation
Place rice on a plate, add 3 scallops and drape with remaining coconut and yellow pepper
coulis marinade. Add a fried wonton wrapper and add another 2 scallops. Finish with a
drizzle of the remaining coconut and yellow pepper coulis marinade.
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