When preparing, Cabrera advises to start with the rice and while that cooks, make the sauce and slaw. When the rice is finished, sear the scallops and plate them with the rice, sauce and slaw.
Cabrera offers this tip: Make sure to dry the scallops with a paper towel before they hit the sauté pan or they won’t sear properly.
Seared Scallops over Forbidden Rice, Curry and Coconut Cream Sauce, and Watercress Apple Slaw
Rice
1 cup forbidden rice
2 cups chicken stock
1 tsp. minced ginger
½ tsp. minced garlic
½ cup green onions
Preparation
Add ginger, garlic and chicken stock to the rice in a saucepan and cover. Cook on medium high until rice is fully cooked, about 30 minutes.
Sauce
2 cups heavy cream
1 cup whole milk
1 tsp. red curry paste
1 vanilla bean, split in half
1 can coconut milk
1 tbsp. soy sauce
Preparation
Add all the sauce ingredients in a saucepan, simmer for 5 minutes and then thicken with a slurry made of 2 tbsp. cornstarch and water. Let simmer for another 5 minutes and set aside.
Slaw
1 bunch of watercress
1 julienne apple
1 tsp. lemon juice
2 tsp. olive oil
Salt and pepper to taste
½ tsp. honey
Preparation
Make a dressing with the lemon juice, honey and olive oil and then add just enough to the watercress and apples to dampen. Set aside.
Scallops
4 scallops
2 tbsp. olive oil
salt and pepper to taste
Preparation
Season scallops with salt and pepper, sear with olive oil until golden brown on both sides, put on top of forbidden rice and drizzle sauce around the plate. Add slaw for garnish.
