Recipe Friday: Grill at Quail Creek Seared Scallops

PMInternJune 13, 2018
Share This

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

1 cup forbidden rice
2 cups chicken stock
1 tsp. minced ginger
½ tsp. minced garlic
½ cup green onions

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.

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

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.

1 bunch of watercress
1 julienne apple
1 tsp. lemon juice
2 tsp. olive oil
Salt and pepper to taste
½ tsp. honey

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.

4 scallops
2 tbsp. olive oil
salt and pepper to taste

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.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.