1T Coarse Ground Black Peeper and Montreal Chicken Seasoning
6 Scallop Shells (if available)
6-8 oz. Prepared Seaweed Salad
1/2T Olive Oil
1T Lemon zest
3 Stems Fresh Cilantro (Garnish)
1 oz. Masago or Tobero (Fish Rice)
6 oz. Thai Curry Cream
Heat olive oil in heavy skillet over medium high heat. Pat scallops dry on clean cloth or paper towel spread black pepper and montreal seasoning on saucer, gently press scallops (top and bottom flat sides) into seasoning. Then place scallops side into hot skillet. Allow to cook approximately 90 sec. – 2 min. Turn scallops over and repeat. Remove from skillet, place on clean plate. Turn off heat.
Thai Curry Cream
1t Sesame oil
1T Fresh minced ginger
1T Fresh minced garlic
1/4C Rice wine
1/2T Green curry paste
1/2C Coconut milk
1/2C Heavy cream
1 Bunch chopped cilantro
1 Lime (juiced)
1T Fish Sauce
In small sauce pan or medium skillet, over medium high heat pour oil. Add ginger and garlic. Sautee for approx. 1 minute. (Do not brown garlic) Carefully add rice wine, produce wine by ½. Add curry paste, coconut milk, heavy cream, lime juice, fish sauce and sriracha, whisk together. Reduce heat to half volume or until thickened to a a nappor (coat spoon). Stir in cilantro.
Gently heat seafood salad in same skillet, and stir seaweed just until its warmed through.
Arrange scallop shells on large plate. Place a small amount (1 oz) of seaweed in bach shell. Drizzle ½ curry cream over seaweed, place one scallop in each shell on top of seaweed. Drizzle remaining curry cream over scallops. Top each scallop with a tiny dollop of fish roe. Sprinkle lime zest over the roe. Garnish plat with cilantro.