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Citrus-Mint Syrup
Seafood Lumpias
Peppered Lamb Satays with Citrus-Mint Syrup
Blackened Scallops with Carrot Salad
Geoffrey Zakarian's Sea Scallop Cru with Rosemary and Honey Essence
and Sea Bean Salad
WINE NOTES
Veuve Clicquot Yellow Label Champagne: One of Ming's favorites.
Mostly pinot noir for a firm structure, rounded with small amount of
pinot meunier, along with one-third Chardonnay for elegance and
finesse. Fruit & brioche aromas with a refreshing finish. The bright
yet rounded flavors pair well with the two scallop dishes, enhancing
without competing.
D'Arenberg the Footbolt Shiraz: Spicy, ripe peppery mulberry
and blackberry fruit aromas. Rich chocolate, stewed plum and
cinnamon follow. Has an integrated oak tannin, which provides great
texture to support the plum, black currant and blackberry mid-palate
flavors. A long, velvety, fine-grained tannin finish. The spiciness
complements the peppery lamb and the spice in the lumpias.
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Blackened Scallops
with Carrot Salad
Serves 4
- 1 tablespoon paprika
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon kochu karu (Korean chile flake)
or other chile
- 8 each large Day Boat Scallops
- 2 cups shredded organic carrots (use a
turning slice or food processor)
- Juice of 1 lemon
- 1 small Serrano chile, minced
- 2 tablespoons grapeseed oil
- 2 scallions sliced very thinly, white and
green part separated
- 1/4 cup Citrus-Mint Syrup
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
Preheat cast-iron pan over high heat. On a
plate, combine paprika, sugar, teaspoon kosher salt and kochu karu.
Press scallops into the spice mixture, coating the top and bottom.
Add a touch of oil to pan (it should smoke) and sear scallops, about
3 minutes per side. Let scallops rest for about 1 minute before
slicing in half across the equator. Meanwhile, in a medium bowl,
combine carrot, lemon juice, chile, grapeseed oil, scallions and
salt and pepper and toss to thoroughly coat. To serve, place a small
mound of carrot salad in center of 4 plates. (Or, use an o-ring and
press the carrot salad into it.) Top salad with scallion greens and
1 scallop, sliced in half. Garnish plate with Citrus-Mint Syrup.
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