t;
MARINATING TIME: 2 to 3 hours
COOKING TIME: 8 to 10 minutes
DO-AHEAD: Prepare through Step 4 up to 3 hours ahead.
Yield: 18 Hors d'Oeuvre
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons curry powder
2 teaspoons sugar
1 teaspoon salt
18 medium sea scallops, about 1 pound
1 recipe Asian Mustard Glaze (recipe follows)
Garnish: 1 bunch watercress, long stems removed
1. Preheat the oven to 350 degrees.
2. Blend the cumin, ginger, cinnamon, coriander, cayenne, curry powder, sugar, and salt together in the bowl with a wooden spoon.
3. Soak the skewers in cold water for 10 minutes, and dry them well with paper toweling.
4. Clean the scallops by stripping off the muscle that is attached to one side; use a sharp paring knife. Drop the scallops into the spice rub, tossing them with your fingers or two wooden spoons until they are entirely coated with the rub. Marinate in the refrigerator for 2 to 3 hours.
5. Thread one scallop onto the end of each wooden skewer. Arrange the skewers, I inch apart, on the baking sheet. Roast the scallops 5 to 8 minutes, until they are opaque in the center.
SERVICE: Brush the scallops with the warm Asian Mustard Glaze and arrange the skewers on a serving tray covered with a bed of watercress. Asian-Spiced Scallop SatÉ looks fantastic on a black enamel tray (omit the bed of watercress).
COOK'S TIP: Substitute a meaty white fish such as halibut, cut into 1-inch-square pieces, for the scallops.
Asian Mustard Glaze
KITCHENWARE: chef's knife, small heavy-bottomed saucepan, wooden spoon, pastry brush
PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
DO-AHEAD: The glaze may be made ahead and stored in a covered container in the refrigerator for up to 2 weeks.
Yield: 1 Cup
2/3 cup apricot jam
1/4 cup fresh orange juice
1 tablespoon sesame oil
1 teaspoon chili oil
1 1/2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1. Place all the ingredients in the saucepan and warm over medium heat until the glaze begins to simmer.
2. Cook the glaze, stirring occasionally with a wooden spoon, until all the ingredients have blended and the jam has completely melted, about 5 minutes.
3. Using a pastry brush, coat the Asian-Spiced Scallop SatÉ with the warm glaze before serving.
COOK'S TIPS: The glaze also adds a dimension of hot spice when brushed on grilled or broiled shrimp or halibut. If prepared in advance, warm it over medium heat before serving.
Garlicky Doused Shrimp
KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon
PREPARATION TIME: 30 minutes
MARINATING TIME: 4 to 6 hours
COOKING TIME: 1 minute
DO-AHEAD: Prepare and marinate the...
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