Lunchbreak: Mariposa Restaurant chef Greg Smith makes Thai spiced scallops

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Mariposa Restaurant
Neiman Marcus 4th Floor
737 N. Michigan Avenue
Chicago
www.neimanmarcus.com/restaurants

Thai Spiced Scallops

Place 4 large diver scallops into a hot saute pan with a little oil and sear until golden brown. Prepare the crab fried rice. Lightly saute the blanched bok choy (pre-blanch about 1/2 of a bok choy) in a small amount of sesame oil – about 2 minutes. Warm the demi broth (about 1/4 cup) in a sauce pan on low heat. Place 1 cup of the crab fried rice on center of plate. Place the four scallops evenly around the rice. Place bok choy on fried rice and garnish with spiral carrots (about 1/8 cup of carrots). Drizzle the Thai demi sauce around the scallops.

Thai Demi Broth

Ingredients:
1 cup demi glace
1/4 cup chicken stock
1/3 cup Mae Ploy sweet Thai chili sauce
1 Tbs chopped lemongrass
1/8 cup chopped cilantro
2 Tbs soy sauce
1 Tbs minced ginger
1/2 cup fine diced onion
1 clove fine chopped garlic
juice of 1 lime
1 Tbs sesame oil

Directions:
Chop and mince the ginger, cilantro and lemongrass.  Add the sesame oil into a hot sauce pan.  Add the lemongrass, ginger, onion, garlic and cilantro; cook for 2 minutes.  Then add all remaining ingredients and allow to simmer for 10 minutes.  Strain the sauce to remove the chopped vegetables.  Cool the sauce until needed for use.
Yields:  12 oz.

Thai Marinade

Ingredients:
1 cup Mae Ploy sweet Thai chili sauce
1/4 cup soy sauce
3 Tbs sesame oil
1 Tbs minced ginger
1/2 cup chopped cilantro

Directions:
Chop and mince ginger and cilantro.  Measure and place all ingredients into a mixing bowl.  Mix well until all ingredients are incorporated.  Refrigerate until needed.  Yields:  12 oz.

Crab Fried Rice

Ingredients:
1/2 cup cooked jasmine rice
1/8 cup jumbo lump crab meat
1 Tbs chopped green onions
2 Tbs edamame
1/8 cup julienned bell peppers
1/8 cup julienned red onion
1/2 tsp minced shallot
1/2 tsp minced ginger
2 Tbs Thai marinade

Directions:
Add a touch of oil to a hot saute pan.  Place shallot and ginger into the pan and cook for 1 minute.  Add the rice, green onion, julienned vegetables and edamame to the pan and saute until all the ingredients are warmed through.  Add the Thai marinade to the rice and toss until incorporated.  Take off the heat and fold in the crab to the rice and serve.   Yields:  1 portion.