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4 tbsp sesame oil
1 lb sea scallops, sliced crosswise if
large
1/2 tsp sea salt
1/3 cup minced red onion
1 tsp paprika
2 tbsp tomato sauce, preferably homemade
2 tbsp tamari sauce
1 tsp brown sugar
4 cup cooked white rice
3 garlic cloves, minced
1" x 1" piece fresh ginger, shredded
1 large onion, sliced thinly
2 tbsp fresh coriander, minced
2-3 fresh red chilies, seeded and minced
(wear rubber gloves)
1 tsp shrimp paste
2 tsp grated lime zest
1/2 tsp freshly ground cumin
1/3 lb fresh cremini mushrooms,
well-washed and halved
1/4 cup thinly sliced scallions
1/2 thin, seedless cucumber, sliced or
fresh watercress sprigs for garnish |
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Method :
Toss
sea scallops with sea salt, set aside for 1 minute, then rinse and pat
dry. Heat half of the oil in a wok over medium heat, and stir-fry the
minced red onion for 30 seconds. Stir in paprika, tomato sauce, soy sauce,
and brown sugar and cook for 2-3 minutes to soften onion. Add cooked rice
and toss until hot and evenly coated with sauce. Arrange rice in a ring on
a shallow, heatproof dish, and keep warm in a low oven.
Heat
remaining oil in wok, and stir-fry garlic, ginger, and onion for 1 minute
over medium heat. Add coriander, chilies, shrimp paste, lemon zest, and
cumin to wok and cook until fragrant. Stir in cremini mushrooms, lower
heat, and continue stir-frying until mushrooms are cooked, about 5
minutes. Increase heat, add sea scallops, and stir-fry for 2-3 minutes, or
until scallops are opaque. Remove dish from oven, and spoon scallop
mixture into the center of the rice circle.
Arrange cucumber slices or watercress sprigs around edge of dish and
sprinkle with minced scallions.
Serves 4
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