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Garlic Chili Scallops and Prawns

Yields1 Serving

Garlic Chili Scallops and Prawns Pork Belly Fried Rice, Pea Shoots, Miso Vinaigrette

Serves 4
 12 10-20 fresh scallops
 12 U-15 fresh shrimp, peeled and deveined
 2 tablespoons canola oil
 Salt and pepper
 2 tablespoons butter
 Pork Belly Fried Rice, recipe follows
 Tomato Sauce, recipe follows
 Miso dressing, recipe follows
Pork Belly Fried Rice
 2 pounds uncut slab bacon
 1 cup water
 2 tablespoons brown sugar
 3 tablespoons soy sauce
 3 tablespoons aji mirin
 1 inch knob fresh ginger, grated
 2 cloves garlic, minced
 2 each star anise
 1 cinnamon stick
 1/2 bunch cilantro, chopped
 1 bunch green onion, sliced diagonally
 4 cloves garlic, chopped
 1 tablespoon toasted sesame seeds
 1 cup uncooked Calrose rice, cooked according to package directions
Tomato Sauce
 3 each roma tomatoes, chopped
 1 sprig dill, chopped
 1 shallot, chopped
 2 cloves garlic, chopped
 1 bunch cilantro, chopped
 1 bunch green onion, chopped
 1 tablespoon sambal
 2 tablespoons soy sauce
 1 tablespoon aji mirin
 1 teaspoon sesame oil
Miso Vinaigrette
 1 tablespoon white miso paste
 1/4 cup seasoned rice vinegar
 1 teaspoon pickled ginger, chopped
 1 teaspoon sugar
 1/4 sweet onion, peeled, roasted and chopped
 3/4 cup canola oil
 1 tablespoon sesame oil
 4 oz. pea shoots, garnish
Pork Belly Fried Rice Directions

Preheat oven to 275 degrees F. In a dutch oven combine slab bacon, water, brown sugar, soy sauce, aji mirin, ginger, garlic, star anise and cinnamon. Cover and place in oven and braise for 2-3 hours until soft and tender. Remove from oven. Let cool 10 minutes. Remove pork and shred with fork. Place shredded pork in a large bowl and add cilantro, green onion, garlic, toasted sesame seeds and cooked Calrose rice. Keep warm.

Tomato Sauce Directions

Combine all ingredients in a medium bowl. Toss to combine. Refrigerate 1 hour.

Miso Vinaigrette Directions

In a blender combine miso paste, rice vinegar, pickled ginger, sugar and roasted sweet onion. Process 10 seconds. Slowly drizzle in canola oil to emulsify. Add up to 1 tablespoon pickled ginger liquid if you need to thin out the vinaigrette. Whisk in sesame oil to finish. Toss peas shoots with 1- 2 tablespoons miso vinaigrette. To cook: Season scallops with salt and pepper. Set aside. In a saute pan over medium heat add 1 tablespoon canola oil and heat until shimmering. Add scallops and sear 2 minutes (no touching or peeking!) or until golden brown. Flip and sear an additional minute or until slightly opaque in center. Remove from pan and keep warm. Using the same saute pan add 1 tablespoon canola oil and heat until shimmering. Add prawns and cook about 1 minute, flip and cook an additional minute. Remove prawns. De-glaze pan with Tomato Sauce. Cook 1 minute, turn heat to low. Add butter, swirl pan to incorporate butter. Add cooked scallops and prawns to the tomato sauce and cook an additional minute just to heat through. To serve: Arrange 3 scallops and 3 prawns on each plate. Spoon Tomato Sauce over prawns and scallops. Top with pea shoot garnish. Serve with a generous helping of Pork Belly Fried Rice.