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Seared Scallops with Coconut Rice and Strawberry-Tamarind Glaze



Strawberry-Tamarind Glaze

½ pound seedless tamarind paste

1 pint fresh strawberries, quartered

1 pint sugar

1 pint water

Pinch fleur de sel (or standard table salt)

Scallops, Rice, and Assembly

5 10-20-count scallops

1 cup cooked jasmine rice

1 teaspoon chopped garlic

1 teaspoon chopped shallot

2 ounces coconut milk (full fat)

2 ounces chicken or vegetable stock

1 ounces frozen green peas, thawed

Salt and pepper to taste


For Strawberry-Tamarind Glaze

  1. Simmer tamarind paste, fresh strawberries, sugar, water, and pinch of salt uncovered in a saucepan over low heat until thickened (glaze should cling to soup spoon).
  2. Strain through mesh strainer and refrigerate until ready to use.

 For Scallops, Rice and Assembly

  1. Heat medium pan over high flame. Sear scallops 2−3 minutes on each side until a crispy golden-brown crust forms. Remove from pan and set aside.
  2. In a separate sauté pan, combine rice with garlic, chopped shallot, coconut milk, and stock, stirring occasionally over medium to medium-low heat until thick and creamy; add peas and salt and pepper to taste. Remove from heat.
  3. To assemble, place scallops in 400-degree oven for 2 minutes just prior to serving.
  4. Spoon strawberry-tamarind glaze onto plate and gently layer with seared scallops.
  5. Spoon coconut rice onto plate alongside. Optional garnish: rainbow carrot ribbons and leafy greens.
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