Seared Scallops with Lemongrass Broth and Jicama Slaw

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

INGREDIENTS

SEARED SCALLOPS WITH JICAMA CHAYOTE SLAW

1 jicama, peeled and julienned (use a mandolin if you have one)
1 chayote, julienned
1 tablespoon honey
1 tablespoon red wine vinegar
1 oz fresh cilantro, chopped
S&P to taste
1 tablespoon oil
8 fresh scallops

FRESH LEMONGRASS BROTH

6 fresh lemongrass stalks, cut into halves
2 cans coconut milk
1 each lemon and lime
3 cups orange Juice
½ cup fresh, minced garlic
½ gallon chicken stock
S&P to taste

INSTRUCTIONS

1. Mix slaw ingredients (jicama through cilantro) together in bowl. Season with salt and pepper. Set aside.

2. Heat oil in skillet over medium to high heat. Toss scallops with salt and pepper. Sear both sides of scallops until golden brown (internal temp of 145 degrees). Serve scallops over slaw. Pour lemongrass broth on top and garnish with toasted coconut, if desired.

BROTH

1. Place all ingredients in a large stock pot and bring to boil. Reduce heat to simmer for 45 minutes.