Wasabi Crusted Scallops W/ Ginger Mango Coulis

Ingredients

• 1 tablespoon canola oil
• 1 cup shallot (minced)
• 3 tablespoons ginger (minced)
• 1 tablespoon garlic (minced)
• 2 tablespoons sesame oil
• 1 cup dry sherry or plum wine
• 2 cups lobster stock or fish stock or chicken stock
• 20 ounces unsweetened coconut milk
• 2 tablespoons Thai sweet chili sauce
• 3 cups mango puree (or 5 very ripe mangoes peeled and pureed)
• 2 limes, juice of
• kosher salt
• 1/4 cup whole mustard seeds
• 3 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 3 cups wasabi peas
• wasabi powder
• kosher salt
• 12 large sea scallops
• vegetable oil, for searing

Directions

1. 1

   To make the coulis: Heat the canola oil over medium heat in a medium saucepan.

2. 2

   Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.

3. 3

   Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.

4. 4

   Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.

5. 5

   To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.

6. 6

   Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.

7. 7

   Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.

8. 8

   Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.