Ming Tsai

Recipes

Directions

In a large cast iron skillet over medium-high heat, add 1 tablespoon of the canola oil to the pan. Add the potato, carrots and half the minced shallots. Season with pepper and allow the bottoms of the carrots and potatoes to caramelize for about three minutes. Then, without stirring, cover the pan with a lid and cook until the mixture is just cooked through, about 4 more minutes. Season with salt and pepper, add the lemon verbena and lime zest and transfer the mixture to a plate. Reserve.

Meanwhile, in a small saucepan over medium-high heat, add the palm sugar and 1 tablespoon of water. Melt the sugar in the water and allow it to color slightly, shaking the pan occasionally to color evenly. Using a heat-proof spatula, stir in the remaining shallots and ginger. Cook for about a minute, then add the curry powder and lime juice and simmer for about 4 minutes. Add the cape gooseberries for final 30 seconds – the cape gooseberries should start to collapse but remain intact.

Season the scallops with salt and pepper.

In the same cast iron pan over high heat, add 1 tablespoon of oil, then add the scallops. Cook on one side for 4 minutes, then flip to second side for 30 seconds.



To plate: place a few nasturtium leaves on each plate, and top with a line of the potato-carrot mixture. Next, place three scallops on top of the carrot mixture. Top with the chutney and garnish with cape gooseberries in their husks.