Seared Sea Scallops with Green Beans and Lemongrass Sauce

  • Active Time 25m
  • Total Time 1h

Serves 4

A signature dish at Brasserie Perrier from Executive Chef Chris Scarduzio.

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)

directions

TO MAKE THE SAUCE: In a large pan 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. 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.

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 25-30 minutes, or until the rice is tender.

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.

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.

Recipe courtesy of Executive Chef Chris Scarduzio, Brasserie Perrier, Philadelphia, PA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 6020

nutrition information per serving

796 calories; 52g total fat; 66mg cholesterol; 402mg sodium; 63g carbohydrates; 6g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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