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| PAN SEARED JUMBO SEA SCALLOPS WITH BLACK BEAN COCONUT RICE, SWEET PLANTAINS AND MANGO MOJO |
| 4 Servings |
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| Ingredients |
16 U-10 Dry Pack Scallops (very large sea scallops with
no water added)
2 Very Ripe Plantains
1 c Mango Mojo (recipe follows)
2 c Black Beans (recipe follows)
2 c Coconut Rice (recipe follows)
8 oz Fresh String Beans
1 T Lime Juice
1 t Chile Pepper Flakes
To taste Salt and Pepper
1 T Butter
1 T Olive Oil
4-12 Cilantro Sprigs
Coconut Rice
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| Ingredients for Black Beans |
2 cans Cooked Black Beans, drained
1/2 c Yellow Onion, diced
2 T Olive Oil
1/4 c Brown Sugar
1/2 t Cumin
1/2 t Dark Chili Powder
1/2 t Coriander
1/2 t Garlic Salt
1/4 t Kosher Salt
1/4 t Black Pepper
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| Ingredients for Coconut Rice |
1 c Basmati Rice
2-1/2 c Water
1 t Kosher Salt
1 T Olive Oil
1 T Coconut Milk
1 T Heavy Cream
1 T Coconut Flakes (sweetened)
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| Ingredients for Mango Mojo |
3/4 c Mango Puree
2 T Lime Juice
1 t Minced Garlic
1 t Cilantro, chopped
4 T Olive Oil
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| Method for Coconut Rice |
| Place rice and olive oil in a small saucepan; toss with spoon to
coat rice with oil.
Place the pan over medium high heat.
Stir rice to toast slightly over heat.
Cook for 10-15 minutes and turn off heat.
While rice is hot, add coconut milk, cream, and coconut
flakes and stir to combine.
Place cover back over rice until served.
Once rice is toasted, add water and salt, bring to a simmer
and cover. |
| Method for Black Beans |
| Place small saucepan over medium high heat and add the
oil.
Once the oil is hot, add diced onions to pan and cook until
translucent.
Add all spices and brown sugar to onion, cooking until
sugar dissolves.
Add black beans and cook just until heated through.
Turn off heat and cover until served. |
| Method for Mango Mojo |
| Place all ingredients in a small mixing bowl except for olive
oil.
Combine ingredients with a whisk and drizzle oil into
mixture one tablespoon at a time. |
| Method for String Beans |
| Prior to serving, blanch string beans in boiling water just
until color becomes a vibrant green.
Remove with a slotted spoon and place in an ice bath to
stop cooking.
Remove from ice bath and reserve for assembly. |
| Assembly |
| Preheat oven to 400 degrees.
Place a heavy 2-quart sauté pan over high heat.
Once pan is hot, add oil coating entire bottom of pan.
Season scallops with salt and pepper and place one at a
time in the same pan.
Cook scallops until golden brown on each side and place
into oven to finish, they should remain in the oven no
longer than 5 minutes.
As soon as scallops go into the oven, heat a small sauté pan
to high and add olive oil and string beans.
Cook string beans for about one minute, then add lime
juice, chile pepper flakes, and salt and pepper to taste.
Remove scallops from oven.
In a separate sauté pan over high heat, place one
tablespoon of butter and one tablespoon olive oil.
Thinly slice the plantains on the bias. You should have 12
slices.
Place plantain slices in heated oil and butter and cook until
golden brown on each side.
Place on paper towel and reserve for assembly of dish.
On a 10"-12" dinner plate, place about 1/2 cup of the coconut
rice in the center of the plate.
For clean lines, use a 3" biscuit cutter. If you don't have a
biscuit cutter, a tuna can with both ends removed is a good
substitute.
On top of the beans, place a layer of the chile lime string
beans.
Place three scallops on top of the string beans and place the
fourth scallop on top of the previous three.
Place 3 slices of sautéed plantain around the scallops.
Drizzle about 2 ounces of the Mango Mojo around the
scallops.
Finish with a garnish of fresh cilantro sprigs. |
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