Executive Chef Aris Cabrera, CEC, WCEC Seared scallops over forbidden rice, curry and coconut cream sauce, and watercress-apples slaw Scallop Scallops: 4 each Olive oil: 2 tablespoons Salt and pepper: to taste Rice Forbidden rice: 1 cup Chicken stock: 2 cups Minced ginger: 1 teaspoon Minced garlic: 1/2 teaspoon Green onions: 1/2 cup Sauce Heavy…
