Chris
Schlesinger's
Five Spice Chile Tea Rub Crusted Giant New Bedford Scallops Over a Bed
of Greens with Mango
Serves 4
-
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
1. combine scallops, sesame oil, and tea rub and toss gently to coat.
2. 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
3. Meanwhile, combine lime
juice, fish sauce, soy sauce, ginger, white pepper and sugar with a
whisk in a small bowl and taste for seasoning.
4. 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.
