Chinese Five-Spice Crusted Scallops
With Roasted, Julienned Vegetables
in a Shallot-Lemongrass Broth

Serves Four

Ingredients
12 Large sea scallops, preferably dry packed
3 Lemongrass stalks; peeled, crushed and minced
4 Shallots, peeled and minced
2 Cups vegetable stock
2 Carrots, julienned
2 Red beets, julienned
Chinese Five-Spice mixture for dusting.
Fresh parsley and thyme, peppercorns for broth.
Watercress for garnish.

Instructions
In a 400 degree oven, separately roast julienned carrots and beets in olive oil until vegetables begin to soften and turn golden. Leaving in roasting pans, season vegetables and set aside, keeping warm.

In a saucepan, sweat shallots and lemongrass in olive oil until very soft. Add vegetable stock, herbs and peppercorns and bring to very low simmer for 30 minutes. Strain and set aside, keeping warm.

Warm four rimmed plates or shallow pasta bowls for serving.

Return vegetables to hot oven to heat.

Heat a stainless sauté pan until very hot.

Cover a plate with Chinese spice mixture and dab scallops with seasoning on the top and bottom only. Set aside.

When vegetables are hot, place at the center of each plate.

Add olive oil to hot sauté pan. When oil begins to smoke, add scallops, let cook for 2 minutes then turn and cook the other side for 1½ minutes. To scallops will be crusted on the top and bottom, yet cool in the center (to cook scallops more, place sauté pan in oven for a couple of minutes, being careful not to overcook or scallops will dry out.)

Place scallops on top of vegetables.

Add broth to hot sauté to deglaze and heat broth. Add some broth to coat vegetables and scallops. Garnish with watercress tossed in olive oil.