Chef Didier Voisin
Deerfield Inn, www.deerfieldinn.com, Deerfield, MA
Ingredients:
- 1 lb. Dry Sea Scallops (20 ﾖ 30)
- 4 Oz. Coconut Milk (Non-Sweet)
- ½ Oz. Fresh Ginger Cut In Julienne
- ½ Oz. Lime Juice
- Salt & Pepper To Taste
- Handful Of Mixed Greens
Method:
Take 4 6-inch bamboo sticks and soak in cold water for at least 15 minutes. Put 5 scallops on each skewer. On a hot grill, mark the scallops. Put scallops in heavy saucepan with coconut milk, lime juice and ginger. Cook until coconut milk reduces in half. Add salt and pepper to taste. On four plates, decorate with mixed greens. Put skewer on plate with a little sauce on each.