Eat @ MindSay

I must confess that I miss coming here during the week as I once did.  *Sigh*  After work these days, I don't have much energy left!  I used to have a life!  hahaha  Now, I just work, eat, sleep ... and get up to do it again. 

Good thing life comes and goes in seasons, hmmmmm?  I'm hoping this season doesn't last too long, but trying to make the most of it.  :)

See you at weekend time!  lol

~ B

Citrus Herbal Tea-Steamed Scallops

Serves 4

Scallops

Ingredients

• Ming Tsai Citrus Herbal Tea Rub

• 1 cup green tea leaves

• 1⁄2 cup dried peppermint, spearmint, or mint

• 1 cup lemongrass powder or flakes

• 2 tablespoons sea salt or kosher salt

• 2 tablespoons turbinado sugar or raw sugar

• 1⁄2 cup dried orange zest crushed

• 1⁄2 cup dried lime zest

• 1⁄4 cup dried lemon zest

• 1⁄4 cup ground ginger

• Combine all the ingredients in a small bowl. Use or store.

• 1½ cups canola oil
• 12 large scallops, cleaned, foot removed
• Kosher salt and freshly ground black pepper to taste
• ¼ pound mâche or other mixed small greens, water cress or upland cress
• ¼ cup Shallot-Soy Vinaigrette (recipe below) or other homemade vinaigrette

Procedure

1. Line a bamboo steamer with banana leaf and set over a wok of water. Bring water to a boil.
2. Meanwhile, in a medium bowl, add citrus herbal tea rub and canola oil and stir to combine. Add the scallops and let marinate for about 10 minutes. Spray banana leaf with non-stick spray and add the scallops. Steam the scallops, covered, until just cooked through, 5 to 7 minutes.
3. Meanwhile, in a large bowl combine the mâche and vinaigrette and toss to coat. Season with the salt and pepper. Add the scallops and toss very lightly, divide the salad among 4 plates and serve.

Shallot-Soy Vinaigrette

Ingredients

• 1 cup grainy mustard
• 8 medium shallots, roughly chopped (about 1 cup)
• ¼ cup Chinese black vinegar, or balsamic vinegar
• ½ cup naturally brewed rice wine vinegar
• ¼ cup soy sauce
• 2 tablespoons sugar
• 2 cups grapeseed oil or canola oil
• Kosher salt and freshly ground black pepper to taste

Procedure

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.

Recipe from Simply Ming, by Ming Tsai and Arthur Boehm