SAN JUAN SHRIMP and SCALLOPS
Tommy Bahama Recipe
24 (16/20 shrimp, peeled and deveined with tail on
24 sea scallops
8 oz olive oil
1 tablespoon kosher salt
3/4 tablespoon fresh ground black pepper
2 cups Coconut Curry Sauce (see recipe below)
Island Rice (see recipe below)
4 tablespoons Arugula Micro Greens
4 tablespoons micro greens
Heat 2 large saute pans over high heat and split the olive oil blend evenly between both pans. Season the shrimp and scallops with kosher salt and black pepper. Gently place the scallops into the pan and sear to a golden brown on one side, then flip the scallops and place pan into a preheated 350 degree oven. In the other saute pan, gently add the shrimp and sear until golden brown on one side, then flip the shrimp and place into the same preheated oven. Allow the shrimp and scallops to cook for 3-5 minutes then remove both from the oven.
Place one serving of rice onto each dinner plate and pool the coconut curry sauce around the rice. Carefully place the cooked scallops at 3 points on the plate up against the rice. Next, place the cooked shrimp at 3 points on the plate up against the shrimp. Garnish each plate with a sprinkling of the micro greens and serve.
Coconut Curry Sauce:
2 tablespoons unsalted butter
1/2 oz yellow onions, medium diced
1 teaspoon garlic, minced
2 teaspoons chipotle peppers
1 pinch cayenne pepper
1/2 teaspoon Spanish paprika
1/2 tablespoon curry powder
1/3 cup chicken broth
2 cups unsweetened coconut milk
1/4 tablespoon kosher salt
Add butter to a sauce pot and saute onions and garlic for 3-5 minutes on medium heat. Add chipotle and spices and cook for 5 additional minutes over medium heat. Add chicken broth and cook for 15 minutes. Then add coconut milk and salt and bring to a boil then reduce to a simmer for 15 more minutes. Remove from heat and place sauce in a blender with the cover over the top. Mix well until incorporated. Reserve in a clean container and reheat when you are ready to serve.
1/4 cup olive oil
2 cups yellow onion, small diced
1 tablespoon garlic, pureed
4 cups Basmati rice
6 cups water
4 cups unsweetened coconut milk
1 cup sliced almonds, toasted
1/2 tablespoon tbsp kosher salt
8 tablespoons unsalted butter
Put sliced almonds on a sheet tray and place in a 375 degree preheated oven. Cook for 5 minutes or until lightly browned. Remove almonds from oven and hold until rice is finished cooking.
Heat olive oil blend in a heavy sauce pot, then saute onions and garlic for 2 minutes. Add rice and saute for 1 more minute stirring well to coat with oil. Add the coconut milk and water to the rice in the pan and stir well. Bring to a slight boil then remove from heat and cover pan with aluminum foil. Place in a preheated 350 degree oven for approximately 50 minutes. Remove from oven, fold in almonds, salt, pepper, and butter until melted and reserve held warm until you are ready to serve.