Seared Scallops in Green Curry Sauce w/ Mango Relish
SHARE NOW:
| Ingredients | Quantities |
|---|---|
| Seared Scallops | |
| Scallops, seared | 12 |
| Vegetable oil | 1 oz |
| Salt, to taste | 1/2 tsp |
| Club House Pepper, Black Ground | 1/2 tsp |
| Green Curry Sauce | |
| Vegetable oil | 1 oz |
| Ponzu sauce | 1 tbsp |
| Kaffir lime, juiced | 1 each |
| Thai basil leaves | 1/4 cup |
| Red bell pepper | 4 oz |
| Broccoli fluorites | 4 oz |
| Sugar snap peas | 4 oz |
| Yellow onion, quartered and sliced | 1 |
| Garlic, minced | 2 tsp |
| Ginger, minced | 2 tbsp |
| Thai Kitchen Green Curry Paste | 2 tbsp |
| Thai Kitchen Coconut Milk | 1 1/2 cups |
| Chicken stock | 6 oz |
| Lemon Grass, 5” long | 1 |
| Fish sauce | 1 tbsp |
| Mango Relish | |
| Mango, small dice | 4 oz |
| Red onion, minced | 1 oz |
| Jalapeno | 1 tsp |
| Cilantro, chopped | 1 tsp |
| Club House Mint Leaves | 1 tsp |
| Kaffir lime, juiced | 1/2 each |
| Salt, to taste | 1/2 tsp |
| Club House Pepper, Black Ground | 1/2 tsp |
| Noodles | |
| Soba noodles, cooked | 3 oz |
| Club House Roasted Garlic and Peppers Seasoning, To Garnish | 2 tbsp |
Instructions
Instructions: This recipe was created for Club House for Chefs by: Chef Patrick Mitchell CEC, AAC, Ben E Keith Foods and DFW in Ft. Worth, TX.
For the Green Curry Sauce: Heat vegetable oil (1 ounce) in a sauté pan and add in sliced onion. After a couple minutes add in garlic and ginger. Continue to sauté until onions are translucent. Add in Thai Kitchen Green Curry Paste. Stir in Thai Kitchen Coconut Milk and chicken stock and bring to a simmer. While simmering, add lemon grass, fish sauce and ponzu. Allow sauce to simmer and finish with the kaffir lime juice and Thai basil. Remove lemon grass. Blanch and shock broccoli and snap peas to set the color. Add them into the sauce with the red bell pepper.
For the Mango Relish: Combine diced mango, red onion and jalapeno and in a bowl with the cilantro mint and lime juice. Season with salt and pepper and allow the flavors to combine for a couple hours in the refrigerator.
For the Seared Scallops: In a separate sauté pan, heat one ounce of oil very hot. While the oil is heating, dry the scallops by blotting them on both sides on a clean paper towel. Season with salt and pepper then place the seasoned side of the scallops down in the hot sauté pan. Season the other side with salt and pepper and leave the scallops set untouched for a couple minutes until a golden crust develops. Turn the scallops and leave untouched until the golden crust develops on the other side as well.
For the Noodles: For Serving: Plate noodles and top with green curry sauce, vegetables and seared scallops. Garnish with mango relish and Roasted Garlic and Peppers Seasoning.
