Wasabi Crusted Scallops W/ Ginger Mango Coulis

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 cup shallot (minced)
• 3 tablespoons ginger (minced)
• 1 tablespoon garlic (minced)
• 2 tablespoons sesame oil
• 1 cup dry sherry or 1 cup plum wine
• 2 cups lobster stock or 2 cups fish stock or 2 cups chicken stock
• 20 ounces unsweetened coconut milk
• 2 tablespoons thai sweet chili sauce
• 3 cups mango puree (or 5 very ripe mangoes peeled and pureed)
• 2 limes, juice of
• kosher salt
• 1/4 cup whole mustard seeds
• 3 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 3 cups wasabi peas
• wasabi powder
• kosher salt
• 12 large sea scallops
• vegetable oil, for searing

Recipe

• 1 to make the coulis: heat the canola oil over medium heat in a medium saucepan.
• 2 add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
• 3 add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
• 4 add the mango puree and season with lime juice and salt. simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• 5 to make the crust: in a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. adjust the seasoning with wasabi powder and salt.
• 6 shortly before serving roll the scallops in the crust. heat the oil in a large skillet over medium-high heat.
• 7 add the scallops and cook until they begin to crisp then flip. cook the scallops until they are crisp on all sides.
• 8 spoon the scallops onto warm plates. spoon coulis around the scallops and serve.