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Active Time: 25 Minutes
Total Time: 1 Hour
Yield: Serves 4
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| A signature dish at Brasserie Perrier from Executive Chef Chris Scarduzio. |
RECIPE INGREDIENTS
| For the Sauce: |
| 2 tablespoons olive oil |
| 8 button mushrooms, sliced |
| 4 garlic cloves, minced |
| 2 stalks lemongrass, chopped |
| 2 tablespoons minced ginger |
| 2 scallions, chopped |
| 2 shallots, thinly sliced |
| 1 rib celery, chopped |
| 2 cups chicken stock |
| 6 sprigs cilantro |
| 1/2 cup coconut milk |
| 1/4 cup heavy cream |
| 4 tablespoons salted butter |
| Juice of one lime |
| salt and freshly ground pepper |
| For the Rice: |
| 1 cup jasmine rice |
| 3 tablespoons olive oil |
| 2 small quarter size pieces of ginger, peeled |
| 1 garlic clove, minced |
| 1 Thai chili or 1/4 of a jalapeno, seeded |
| 1 shallot, thinly sliced |
| 2 cups chicken stock |
| 2 sprigs cilantro |
| For the Scallops: |
| 3 tablespoons olive oil |
| 12 large sea scallops |
| salt and freshly ground pepper |
2 cups cooked green beans |
| 1 leek, white part only, fried (optional) |
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DIRECTIONS
TO MAKE THE SAUCE: In a large an over medium-high heat, heat the oil. Add the mushrooms, garlic, lemongrass, ginger, scallions, shallots, and celery and cook for 3 minutes. Add the chicken stock and cilantro and reduce the liquid for 25 minutes, or until the liquid has reduced down to 3/4 cup liquid. Add the coconut milk and heavy cream, and reduce for 10 minutes. Reduce the heat and add the butter and stir constantly until the butter has melted. Strain the sauce through a fine mesh strainer, return the sauce to the pan and stir in the lime juice. Season with salt and pepper to taste and keep warm until you are ready to serve.
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TO MAKE THE RICE: Wash the rice in cold water until the water runs clear. In a medium saucepan over medium-high heat, heat the oil, add the ginger, garlic, chili and shallot and sauté for 1 minute. Add the rice, chicken stock and cilantro, cover and reduce the heat to low. Cook for 25 to 30 minutes, or until the rice is tender.
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TO COOK THE SCALLOPS: In a large, heavy bottomed nonstick skillet over high heat, heat the oil. Season the scallops with salt and pepper. Sear the scallops until they are a dark golden brown, about 1 1/2 minutes per side. Immediately remove the seared scallops from the pan to prevent them from overcooking.
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TO SERVE THE DISH: Pour a layer of sauce onto the plate and place a mound of rice in the center. Top the rice with the green beans and place the scallops around the rice. Garnish with the fried leeks if used.
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Recipe courtesy of Executive Chef Chris Scarduzio, Brasserie Perrier, Philadelphia, PA
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Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
63g |
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