For the Scallops:
Dust scallops in seasoned flour (salt & pepper). Dip the scallops
in the eggs. Finally coat them with fresh shredded coconut. Pan
sear the scallops in corn oil until golden brown. Finish cooking
them in a 400° oven for 4 minutes.
For the Sauce:
In a sauce pan, combine a ¼ of cup of corn oil with the
diced onion, tomato, green pepper, chopped garlic, and chopped
ginger. Sweat vegetables until fully cooked on medium heat. Add
curry paste and cook for five minutes. Add orange juice and reduce
liquid by half on high heat. Add coconut milk, the ground spices
and season with salt and pepper to taste. Bring the sauce to a
light boil, add granulated sugar and the chopped cilantro. Take
the sauce off the heat and blend it in a blender until a smooth
For the Bok Choy:
Split bulbs in half, lengthwise and cook it in boiling water until
tender. Drain and season with salt and pepper. Garnish with orange
Yield: 4 appetizer
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