SEARED SCALLOPS IN A WATERCRESS SAUCE (GF)

seared scallops.JPG

SEARED SCALLOPS IN A WATERCRESS SAUCE | makes 4 servings |

INGREDIENTS

  • 12 medium/large wild-caught scallops
  • butter
  • 2 shallots
  • 4 cloves of garlic
  • 1 bunch watercress
  • 1.5 tsp red chili powder
  • 1 cup coconut milk
  • enoki mushrooms (for garnish)

STEPS

  1. prepare your scallops by drying them well on a towel or paper towels
  2. heat a pan with 1 tbsp of butter
  3. add 2 finely diced shallots to the pan and cook until light brown
  4. toss in some whole garlic cloves and cook until brown
  5. add the red chili powder
  6. in a blender, blend the following: watercress, 2 cups water, the garlic from the mixture, and 2 tbsp of the shallots
  7. add the mixture back to the pan and cook until the green color deepens to a darker shade
  8. salt to taste
  9. add the coconut milk
  10. reduce until it is semi-thick
  11. in a separate pan, heat 2 tbsp butter
  12. before the butter starts to smoke, gently lay the shallots down
  13. sear each side until they become opaque, this will take about 2 minutes each side (be careful not to overcook here - this is the easiest part to mess up)
  14. plate the sauce first in a shallow bowl, then place the seared scallops on top
  15. garnish with a little bit of roasted enoki mushrooms