A delicious scallop dish from King Phojanakong of Kuma Inn in New York.
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may susbtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens. Serves 1.
Recipe excerpted from New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa (International Food, Wine & Travel Writers Association, 2006)