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May 2007
Recipe
Grilled
Scallops with Sweet Chili Sauce
Fusion
is a controversial word in my kitchen. All too often it means
confusion, a muddle of ingredients thrown onto a plate with no
reason or structure. But just occasionally, Asian spice and
western technique combine with brilliance -- this is one of them.
Grilled Scallops with Sweet Chili Sauce is quick to make, easy to
prepare ahead, and stunning on the plate.
Serves 6
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18-24
large sea scallops (about 1kg/2¼lb)
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dark
sesame oil, for brushing
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salt
and pepper
-
bunch
of watercress
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125ml/4fl oz/½ cup crème fraîche (see Sidebar p.00)
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For
the Sweet Chili Sauce
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1 stem
lemon grass, peeled and cut in pieces
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2
garlic cloves, peeled
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1
small red chili, more to taste, stemmed, seeded and coarsely
chopped
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5cm/2in piece of ginger root, sliced
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3-4
tablespoons cilantro leaves
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70g/2½oz/1/3 cup sugar
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60ml/2fl oz/¼ cup water
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60ml/2fl oz/¼ cup cider vinegar
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2
tablespoons Asian fish sauce (nam pla)
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1
tablespoon tamari or soy sauce
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For
the sweet chili sauce: Combine the lemon grass, garlic, chili,
ginger root, and cilantro in a food processor (a small model is
best) and work them to a coarse paste. To make caramel: In a
small heavy pan gently heat the sugar and water until the sugar
dissolves, stirring occasionally. Have a large bowl of cold
water ready. Boil the syrup without stirring until it cooks to a
light golden caramel. Lower the heat and continue cooking the
syrup a few more seconds to very deep golden. Plunge the base of
the pan in cold water to stop the caramel cooking. Add the
vinegar and heat, stirring, until the caramel dissolves (stand
back as the vinegar will sting your eyes). Stir in the lemon
grass and chili paste, then the fish sauce and tamari or soy.
Set the sauce aside.
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To
cook the scallops: Heat the broiler and brush the rack with
sesame oil. Discard the small crescent muscle from the scallops,
pat and dry them on paper towels. Brush the scallops with more
oil and sprinkle with salt and pepper. Broil the scallops about
5cm/2in from the heat until they start to brown but are still
translucent in the center, 1-2 minutes on each side. Arrange a
bed of watercress on 4 individual plates, add the hot scallops
and top with a spoonful of crème fraîche. Drizzle generously
with sweet chili sauce and serve at once.
Shortcut:
Use commercial crème fraîche, or substitute sour cream.
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