Recipe
Pan-Seared Scallops with Lemongrass Curry Broth, Black Barley
and Nightfall Beans
Narcoossee's
Grand Floridian Resort & Spa

Yield: 4 servings

INGREDIENTS:

28 ounces Jumbo sea scallops
to taste Salt and pepper

METHOD:

Season with salt and pepper. Cook in a very hot pan with a little olive oil for 3 minutes on each side.

LEMONGRASS CURRY BROTH

Yields: 6 servings

INGREDIENTS:

7/8 can Clam broth
5/8 can water
½ each Spanish onions, small dice
½ leek, small dice
1/3 carrot, small dice
1/3 poblano peppers, small dice
1/3 jalapeno peppers, small dice
1 ¾ tsp. turmeric
1 ¼ limes, peeled and sliced
3 5/8 each lemongrass, sliced thin
1/8 hand galangal, small dice
1/8 hand ginger root, small dice
1 ¾ each Kaffir leaves, torn, not cut
1/3 cup cilantro, fresh, chopped
1/3 cup basil, fresh, chopped
1 1/3 tsp. Thai Fire Paste

METHOD:

Put water and clam broth on to heat in a nonreactive stock pot. Dry sweat onions, leek, carrots, Poblano, and Jalapenos for about 5 minutes in another nonreactive stock pot. Add turmeric and sweat for 2 more minutes. Add in hot liquids. Add in limes, lemon-grass, Galangal, ginger root, and Kaffir leaves. Bring to a simmer for 25 minutes, 30 minutes maximum. Add in herbs and Thai Fire Paste during the last 5 minutes of simmering. Strain forcefully. Run through a chinois. Ice immediately, within 5 minutes of removing form heat.

Note: Small vegetable cuts allow for quick cooking time.

BLACK BARLEY

Yields: 4 servings

INGREDIENTS:

1 lb. black barley
1 each Spanish onion
3 quarts water
to taste salt and pepper
1 tsp olive oil

METHOD:

Sauté onions in olive oil until tender. Do not brown. Add barley and water. Bring to a boil and simmer until grain is tender. Any leftover water can be drained in a colander. Season and serve.

NIGHTFALL BEANS

Yields: 4 servings

INGREDIENTS:
1 lb. Nightfall beans
3 quarts water
to taste Salt and pepper

METHOD:

Add beans and water, also some salt. Bring to a boil and simmer until beans are tender. Any leftover water can be drained in a colander. Season and serve.