Subliminal Scallops |
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1 1/4 lbs. shucked sea scallops 4 Tbsp. butter 1 Tbsp. olive oil 3/4 cup flour 3/4 cup gin (yes, 3/4 cup!) Juice of 1 juicy lime 1 large knob of fresh ginger, finely sliced 2 tsp Nam pla (Thai fish sauce) 1 cup heavy cream 1 large pinch saffron 3 cloves garlic, chopped 1/4 cup chopped parsley Combine cream and saffron and reserve. Combine gin, lime juice, Nam pla, and sliced ginger and reserve. Dry and flour scallops. Shake off excess flour. Brown garlic in butter and olive oil. Add scallops and lightly brown flour - about 3 minutes on medium high heat, stirring gently but constantly. Add gin mixture and deglaze pan; cook to let thicken slightly. Add cream mixture and continue cooking, while stirring for 2-4 minutes and let thicken. Serve immediately over white rice and sprinkle parsley generously. Salt and pepper if desired. |
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