Chris Schlesinger's Five Spice Chile Tea Rub Crusted Giant New Bedford Scallops Over a Bed of Greens with Mango
1 pound large sea scallops
1/8 cup sesame oil
1/4 cup five spice chile tea rub
1/2 cup of freshly squeezed lime juice
3 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons finely minced ginger
1 teaspoons white pepper
2 tablespoons sugar
4-6 cups mesculun greens
1 mango, cubed
1/2 cup sweet red pepper, diced
1/4 cup cilantro leaves
1/2 cup mint & thai basil leaves
- Combine scallops, sesame oil, and tea rub and toss gently to coat.
- Prepare a grill, heat to hot, and spray the grid with nonstick cooking spray. Set scallops on a grill and cook each side for 2-3 minutes
- Meanwhile, combine lime juice, fish sauce, soy sauce, ginger, white pepper and sugar with a whisk in a small bowl and taste for seasoning.
- In a large bowl toss the greens, mango, red pepper, cilantro, mint and Thai basil with the vinaigrette. Place the greens on a plate and place the grilled scallops on top.