Szechuan Scallop With Vegetable Curry
Recipe courtesy of Keith Bjertness, Executive Chef, Franklin Hills Country Club (Franklin, Mich.)
Ingredients
- U10 dayboat scallop
- Vegetable Curry
- olive oil - 3 Tbsp.
- sweet onion - 1 ea., diced
- garlic - 2 cloves, minced
- fresh ginger root - 2 tsp., minced
- chickpeas - 1/2 cup
- green chickpeas - 1/2 cup
- butternut squash - 1 cup, small diced, blanched
- baby plum tomatoes - 8 ea., blanched and peeled
- fresh baby spinach - 1 cup
- coconut milk - 1 can
- garam masala - 1 Tbsp.
- ground cumin - 1 tsp.
- ground turmeric - 1 tsp.
- salt - 1/2 tsp.
- red chili flakes - 1/4 tsp.
- Szechuan Glaze
- hoisin - 2 cups
- garlic chili paste - 1 Tbsp.
- rice vinegar - 1/4 cup
- Coco Lopez - 1 cup
- garlic - 1 tsp., chopped
- ginger - 1 tsp., chopped
- sugar - 1 Tbsp.
- tamari - 1 Tbsp.
- micro cilantro - garnish
Instructions
Procedure for Szechuan sauce:
- Place all ingredients in sauce pot.
- Bring to boil and stir until sugar is dissolved.
Procedure for vegetable curry:
- Heat oil in in medium skillet over medium heat. Cook onions, garlic and ginger until fragrant.
- Add butternut squash, both chickpeas, tomatoes, coconut milk. Bring to boil and simmer for 2 minutes.
- Season with garam masala, cumin, turmeric, salt and chili flakes.
- Add fresh spinach right before serving.
To serve:
- In a very hot skillet, sear sea scallop. Cook halfway on one side, flip, finish cooking and glaze with Szechuan glaze.
- Serve over vegetable curry and garnish with micro cilantro.
