Posted: Dec 26, 2012 11:16 AM by Brian White
Updated: Dec 26, 2012 12:19 PM
TUCSON - Today on News 4 Cooks at Noon Executive Chef Omar Huerta from Wildflower stopped by and shared this tasty dish.
Oil Blend 1.00 oz
Scallops - Lemon Grass 6.00 oz
Salt 1.00 pinch
Black Pepper 1.00 pinch
Forbidden Rice 4.00 oz
Chicken Stock 1.00 oz
Butter 0.50 oz
Salt 1.00 pinch
Spinach 2.00 oz
Snap peas 2.00 oz
Daikon Sprout 0.25 oz
Mizuna 0.25 oz
Sesame Seeds 0.50 tsp
Soy Butter Sauce 2.00 oz
1. Season scallops, heat oil in saute pan over high heat, sear scallops.
2. in separate pan pick up black rice with butter and stock.
3. in third pan pick up snap peas and spinch in oil blend.
4. plate rice in center of coupe, place snap peas/ spinach next to rice top with scallops, mizuna salad, and finish with soy butter.
10 OZ SOY SAUCE
2 OZ RICE WINE VINEGAR
6 OZ HEAVY CREAM
1 3/4 # CUBED BUTTER
IN A SAUCE POT, ON MEDIUM HEAT, REDUCE SOY SAUCE AND VINEGAR BY 2/3RDS. SLOWLY ADD HEAVY CREAM, THEN BUTTER. WHISK UNTIL COMBINED
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