On a frosty, gray winter day, it’s a pleasure to introduce a feel of the tropics. How about this contribution from Migis Lodge chef John Strain to add to your weekend?
Pan Seared Scallops with Thai Curry Coconut Sauce
8 servings
24 U – 10 Scallops lightly oiled and seasoned with salt, black pepper
8 1/2-Inch slices golden pineapple sprinkled with sugar.
First:
Chargrill scallops rare to mark appearance.
Chargrill pineapple slices to mark appearance. Cool and hold.
Sauce – In a heavy saucepan
Cook 1 tsp red curry paste in a little oil
Add – 8 oz. pineapple juice
1 can Thai coconut milk (10 oz.)
2 Tbs shallot
1 tsp chopped garlic
2 oz honey
6 oz heavy cream
½ - 1 tsp curry powder
Little nutmeg
Few cloves
Bring to a low boil and reduce to consistency of heavy cream. Whisk in 4 oz. chilled butter till incorporated. Strain and hold warm (not hot).
Presentation –
Finish scallops and pineapple in oven. Transfer pineapple to center of plate. Arrange scallops around and drizzle with 1 – 2 oz. sauce. Garnish with baby vegetables and strawberry or flower in center of pineapple.
Optional- Sprinkle with toasted coconut
Britt, John and Scott
Happy cooking! And remember; only 121 days until we open for the social season!
Mary
The scallops are delicious!!