From the Chef – Seared scallops

Executive Chef Aris Cabrera, CEC, WCEC

Seared scallops over forbidden rice, curry and coconut cream sauce, and watercress-apples slaw


Scallops: 4 each

Olive oil: 2 tablespoons

Salt and pepper: to taste


Forbidden rice: 1 cup

Chicken stock: 2 cups

Minced ginger: 1 teaspoon

Minced garlic: 1/2 teaspoon

Green onions: 1/2 cup


Heavy cream: 2 cups

Whole milk: 1 cup

Red curry paste: 1 teaspoon

Vanilla bean split in half: 1 each

Can of coconut milk: 1 each

Soy sauce: 1 tablespoon


Bunch of watercress: 1 each

Julianne apple: 1 each

Lemon juice: 1 teaspoon

Olive oil: 2 teaspoon

Salt and pepper: to taste

Honey: 1/2 teaspoon



Add ginger, garlic, and chicken stock to the rice in a saucepan, cover, and cook on medium high until the rice is fully cooked.


Add all the sauce ingredients in a saucepan, simmer for 5 minutes, and then thicken with a slurry made of 2 tablespoons of cornstarch and water. Let it simmer for another 5 minutes, then set aside.


Make a dressing with lemon juice, honey, and olive oil. Add enough to the watercress and apples to get them damp and set aside.


Season scallops with salt and pepper, sear with olive oil until golden brown on both sides. Place them over the forbidden rice, drizzle sauce around the plate, and add the slaw for garnish.