This dish comes fromo ne of DC’s most delicious seafood restaurants, The Oceanaire. No doubt the biggest trick to replicating Oceanaire’s scallops is finding the freshest possible. Barring a close relationship with a wholesale distributor the best option you have is to strike up a conversation with a local seafood retailer. Simply ask when their scallops arrived and then ask to give them a sniff. If the answer was today, and you only smell the sea (no fishy or pungent odors) then you can be relatively certain that your scallops are of the highest quality possible.
- Sea Scallops
- large Red Bell Pepper
- large Green Bell Pepper
- Large Carrots
- Rice Vinegar
- Honey
- medium Orange
- large russet potatoes
- tablespoonsWasabi powder**
- tablespoonsButter
- Heavy cream
SO delish! I added more okra.
- basil leaves
- finely minced garlic
- finely sliced chilli peppers
- finely minced ginger
- oil
- Salt and pepper
- Tbs. unsalted butter
- chopped fresh thyme
- Tbs. all-purpose flour
- bay leaves
- heavy cream
amazing…
Can also be served with asparagus or sautéed spinach instead of peas or cous cous or orzo instead of the mashed potatoes.
- minced fresh thyme
- balsamic vinegar
- tilapia fillets
- cobs bi-color sweet corn
- black beans
- medium zucchini
- medium heirloom tomato
- servings couscous
- Zest and juice of 2 lemons
- butter
- white wine
- fresh shrimp
- white wine
- sesame oil
- chopped cilantro
- cornstarch
- fresh bread crumbs
- oil for deep frying
The cabbage-and-carrot mixture adds a crispy contrast to this flavorful poached fish. The dish is best served in a large, shallow pasta bowl.
- chopped fresh cilantro or parsley
- pepper
- chili flakes
- oil
- snow peas
- sliced red peppers
- hoisin sauce
- prepared brown or white rice