RECIPES / FRUIT
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COOK BY CATEGORY

LYCHEE SCALLOPS
 

  • Prep Time: 20 min

  • Cook Time: 12 min

  • Yield: 4 servings
     

 

Ingredients

  • 1 can POLAR 20 oz. Peeled Lychee

  • ½ cup rice flour

  • ½ teaspoon curry powder

  • 12 large scallops, dried, foot removed

  • 2 shallots, finely chopped

  • 1 cup white wine

  • 4 tablespoons butter

  • 2 tablespoons chive batons

  • Salt and black pepper to taste

  • Vegetable or Canola oil to cook

POLAR INGREDIENTS:

Directions

  1. Drain Lychees and reserve ¼ cup syrup in a small dish.
     

  2. Dice ½ cup Lychees into ¼ inch pieces.
     

  3. Combine rice flour and curry powder in a plate.
     

  4. Season the scallops on both sides with salt/pepper; dip in syrup and then flour/curry mixture.
     

  5. Pour oil in a saute pan over medium high heat, sear the scallops until browned on both sides, about 1½ minutes per side.  Remove scallops to a plate.
     

  6. In the same pan, saute shallots, lychees and season with salt/pepper for about  2 minutes.
     

  7. Deglaze with white wine and reduce by 75%.  Whisk in butter, check for seasoning.
     

  8. Plate scallops and spoon wine-butter sauce over.  Garnish with chive batons.