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Scallops Two Ways

The chef at The Monkey’s Paw demonstrates how to make scallops two ways.

The Monkey’s Paw
2524 North Southport
Chicago
www.themonkeyspawchicago.com/

To read more about the restaurant:

chicago.metromix.com/

The Monkey’s Paw Scallops Two Ways
Yield 4 servings

Cold prep:
6 oz Nantucket Bay scallops
zest of 1 lime
1 oz good soy sauce
1 tsp palm sugar
1 pinch red stamp chile
1 pinch black Cypree salt
1 Tbs minced shallot

Directions:
Combine soy and palm sugar, heat until sugar dissolves. Cool completely. Mix all ingredients,.Finish with black salt.

Hot prep:
4 oz barley flour or buckwheat flour or ‘Wondra’
Kosher salt to taste
cayenne pepper to taste
6 oz Nantucket Bay scallops
sesame oil
toasted white and black sesame seeds
buttermilk

Directions:
combine first three ingredients.
Place scallops first in that mixture the in buttermilk. Then return to mixture. Shake off excess dredge. Fry at 350 in peanut or soybean oil(peanut is better) for 1 minute just until crust sets. Finish on plate with sesame oil and seeds.

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