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By Portland Executive Chef Dana Cress
Serves: 8
8 cups Coconut Cilantro Emulsion, hot (see recipe below)
1 cup Bay Scallops
1 cup Bay Shrimp
2 Carrots, peeled and julienne on a mandolin
2 Celery Sticks, sliced thin on a bias
2 Piquillo Peppers, seeded and julienne into thin strips
Add shrimp and scallops to the hot coconut emulsion and simmer for 10 minutes. Add remaining ingredients to the soup and simmer for five more minutes. Cool and serve.
Coconut Cilantro Emulsion
2 tablespoons Canola Oil
½ cup Red Onion, chopped
¼ cup Banana Peppers, chopped (specialty section of your grocery)
1 tbs. Garlic, chopped
2 tablespoons Sherry Vinegar
¼ cup Piquillo Peppers (Trader Joe’s)
¾ cup Tomato, chopped
½ cup Chicken Stock, Hot
¾ cup Heavy cream, heated
1 teaspoon Ground Cumin
½ teaspoon Cayenne pepper
½ teaspoon Sugar
2 teaspoons Kosher salt
1 teaspoon Black pepper
1/8 cup Corn Starch
1/8 cup Water
6½ cups Coconut Milk
¾ cup Curry
½ bunch Cilantro (leaves only)
¾ cup Lime Juice
2 tsp. Kosher Salt
Heat oil over medium heat in a deep sauce pot and quickly sauté the peppers, onions and garlic until they become aromatic. Deglaze with the vinegar, add the peppers and tomatoes, stir, and simmer for 3 minutes.
Add the hot cream and stock to the pepper and tomato mixture along with all of the spices. Simmer for 25 minutes, then blend with a mixer, taste for proper seasoning.
Mix the corn starch and water together, add to the bisque, simmer for two minutes or until thickened.
Combine all the remaining ingredients in the pot, bring to a boil and simmer for 20 minutes and cool for serving.
Stores up to a week in your refrigerator.
