Steps:
- SCALLOPS: Rinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until medium rare (about 2 minutes each side). CHIPOTLE GINGER BROTH: Soak the chiles in hot water until pliable. Pat dry, remove seeds and veins, and cut into julienne strips. Put oil in a heavy, nonreactive pan and cook the chiles, onion, shallots, garlic, and ginger over high heat until well caramelized. Add veal and chicken stocks and cook over medium heat until reduced by 1/3. Add maple syrup, lime juice, salt, and pepper. You will have broth left over. CABBAGE: Cut cabbage crosswise into 1-inch slices starting at top. Discard bottom inch. Rinse and drain, then add to large pot (about 1 gallon) of boiling salted water and cook 2 minutes. Remove and plunge into ice water if not to be served immediately. Rewarm in a little boiling water while scallops are cooking. If using wonton wrappers as garnish, cut slits in from three sides and fry in shallow oil until golden brown. To serve, divide cabbage among 4 dinner plates or shallow bowls, surround each portion with 5 scallops, and pour a generous ¼ cup of broth around cabbage. Garnish each with a fried wonton.
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