Thai Scallops and Water Chestnuts

Pickled Cauliflower

Baked Yams

Thai Style Scallops and Waterchestnuts

Unwanted Visitor

Ice Cream, Japanese Cake and Carmel Sauce

I had wanted to make a favorite dish of ours Scallops and Fresh Water Chestnuts in Thai Pork Sauce from AsianIngredients by Bruce Cost. We used to eat in his restaurant, Monsoon, when we lived in San Francisco. I love the dish because it is made with Fresh Water Chestnuts. Like most things, if you compare the canned water chestnuts with fresh ones there is no comparison. It is a bit of work to A) find them – we went to several Asian markets before heading to a big one in Montery Park. B) clean them, they need to be peeled before using. The joy of the dish is that the water chestnuts in the sauce like identical to the scallops in the sauce. So when you pick one up, you are always surprised by the texture, crispy water chestnut of juicy scallop. It is a great dish!

We decided to invite Tom and Scott over for dinner. The previous week we had been with them to a new restaurant, Little Fork, and with our cocktails they served us a Sweet Pickled Cauliflower. I decided to surprise them (and learn for my self how to make the Cauliflower). I Googled a few recipes and decided on the recipe I wanted to try. I was really pleased with the result. It is very easy and tasty!

We had recently been to a Japanese Market in Gardena and we bought Japanese Sweet Purple Yams. Cathy baked them, then topped them with Crème Fraiche and Chives. They were extremely sweet and delicious.

With the Scallops we made Japanese Rice.

For dessert we had a German Style Layered Cake from the Japanese bakery in the market. Ice Cream and Carmel topping from McCall’s Meat and Fish, made for a decadent dessert.

Scallops and Fresh Water Chestnuts in Thai Pork Sauce

Asian Ingredients

Bruce Cost

Scallops and water chestnuts complement each other in shape and texture. A meal can be made of this rich, spicy dish with the addition of just rice and a simple green salad.

Yield: 6 to 8 servings

6 to 8 fresh water chestnuts (or canned if necessary)

1         pound fresh sea scallops

2         teaspoons cornstarch

Few drops sesame oil

1         teaspoon cumin seeds

1         teaspoon fennel seeds

2         teaspoons coriander seeds

1         tablespoon minced fresh ginger

1         teaspoon minced fresh turmeric (if available)

4         garlic cloves, minced

4         small fresh red chilies, minced (including seeds)

1         stalk lemongrass (bottom third only), finely minced

¾         cup unsweetened coconut milk

½         cup water

Juice of 1 large lime

3         tablespoons fish sauce

½         teaspoons sugar

Pinch of salt

1 cup plus 3 tablespoons peanut oil

½         pound ground pork

¼         cup coriander leaves

Wash the mud from the water chestnuts, peel them, cut them in half, and put them in a bowl of cold water until ready to use.

Rinse the scallops and cut them in half. Toss with the cornstarch and sesame oil, and refrigerate until ready to cook.

Toast the seeds in a small dry skillet until fragrant; then grind them in a mortar or spice grinder and set aside. Combine the ginger, turmeric, garlic, chilies, and lemongrass in a small bowl and set aside. Mix the coconut milk, lime juice, fish sauce, sugar, and salt together, and set aside.

Heat 3 tablespoons of the oil in a skillet and add the pork. Cook, stirring to separate the grains. When the meat has changed color—it shouldn't brown—add the ground spices and stir for 30 seconds. Add the ginger mixture and cook, stirring, for blend, then add the water and bring to a boil. Turn the heat to medium-low and cook for 8 to 10 minutes, stirring from time to time, until it just begins to thicken. Add more water if necessary while you cook. Turn off the heat, cover, and set the sauce aside, (it may be prepared an hour or so ahead.)

Heat the remaining 1 cup oil in a wok, and when it is hot add the scallops, stirring to separate. Cook for 30 seconds, then remove with a slotted spoon and drain. Drain the water chestnuts and cook them in the hot oil for 15 seconds; remove with a slotted spoon.

Reheat the pork sauce. Add the scallops and water chestnuts and stir over high heat just until hot. Turn off the heat, garnish with the coriander, transfer to a serving platter, and serve.