Chef Dinh occasionally teaches cooking classes at her restaurant, and this recipe is designed expressly for the home cook. If you missed it, here's Part One and Part Two of our interview.
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[ed–Scallops are sized and sold by the approximate number to yield one pound.”20/30″ means it takes between 20 to 30 scallops per pound. This recipe calls for the largest size, called U10's, which means under 10 will weigh one pound.]
Scallop with Sweet Basil Sauce
Ingredients:
1 dozen fresh U10 scallops
1 pound baby spinach
1 clove minced garlic
Olive oil
Salt and pepper for seasoning
Sauce:
1 can of coconut cream
2 teaspoons curry powder
2 Tablespoons brown sugar
2 Tablespoons fish sauce
1 bunch of chopped Vietnamese mint (Rau Ram in Vietnamese Market)
1 bunch chopped basil
2 cloves minced garlic
1 large sliced shallot
2 tablespoons vegetable oil
Pinch of fresh ground pepper
Prep Procedure:
Sauce:
Heat 1 tablespoon oil in a sauce pan sauté ½ of shallot and garlic until translucent
Add coconut cream
Season with fish sauce and sugar bring to boil
Simmer for 5 minute
Add chopped herbs and pepper
Scallop:
Heat 2 tablespoons olive in a non stick pan
Season salt and pepper with salt and pepper
Seared scallop two minutes on both side
Spinach:
Heat 1 tablespoons olive oil in a sauté pan
Add garlic and spinach
Season with salt and pepper
Sauté fast and place on a plate
Plate:
Place scallop on bedded of sautéed spinach
Pour sauce on top
Serve with rice
S Fine Dining, 545 Westminster Mall Dr., Westminster, (714)-898-5092; www.sfinedining.com
