Rick Dodd
P.S. Restaurant
Ingredients:
Diver Scallops
3/4 cup peanuts
2 Thai chilies (sliced)
4 cloves garlic
4-inch piece of fresh ginger sliced
4 limes juiced – 1/2 cup
2 tablespoons fish sauce
1 tablespoon sugar
2 cups fresh basil
1 cup fresh mint
1/2 cup olive oil
Directions:
Asain Pesto:
In a food processor pulse:
3/4 cup peanuts
2 Thai chilies (sliced)
4 cloves garlic
4-inch piece of fresh ginger sliced
4 limes juiced – 1/2 cup
2 tablespoons fish sauce
1 tablespoon sugar
Pulse for 2 minutes
Add:
2 cups fresh basil
1 cup fresh mint
Slowly add (while processor is running)
1/2 cup olive oil
When everything is mixed remove from processor and reserve.
Scallops:
In a small sauté pan add a 1/2 tablespoon oil and let heat over medium high heat almost reaching smoking point.
Add scallops (4) and sear until scallops are well caramelized, flip and sear, remove and pat dry.
Repeat for the remaining scallops.
Add:
Salt & pepper to taste
Plating:
Place a tablespoon of pesto for each scallop and top with scallop garnish with cilantro. ENJOY!
