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Scallops With Clear Cilantro Oil
1 cup (packed) cilantro leaves
1/2 cup olive oil
1/4 cup red lentils (pink dal)
1 cup water + 1/2 teaspoon dashi or 1 cup fish stock
1 shallot, peeled and bruised
4 fresh large scallops
Salt and white pepper
Pinch of cayenne pepper
1 teaspoon ground coriander
1 tablespoon unsalted butter
1/4 cup dry white wine
1 cup coconut cream
1 teaspoon rice flour
1/2 teaspoon kosher salt
Cilantro leaves for garnish
The night before, make the cilantro oil by putting the cilantro and oil in a blender and pulsing until the cilantro is chopped and the oil turns green. Using a cheesecloth or coffee filter, strain the oil. Strain again for better clarity. The oil should be bright green.
Cook the lentils with the shallot in the dashi water in a small saucepan over medium heat until just tender, about 8 minutes (do not overcook!). Drain and discard the shallot.
Season the scallops with salt, pepper, cayenne and coriander. Melt the butter in a skillet over medium heat until it foams and subsides, add the scallops and fry until lightly golden brown (20-30 30 seconds per side and remove when half-cooked to a warm serving plate or wrap in foil.
Increase the heat under the skillet, add the lentils, stir to coat with the butter remaining, then add the wine, stir to incorporate the browned bits on the bottom of the pan. Meanwhile, combine the coconut cream and rice flour in a small saucepan, stirring to combine then heat (stir constantly) until thickened. Stir in 2 tablespoons of the cilantro oil and continue stirring until blended. This should be a pale green, add the salt to taste.
To assemble, put 2-3 T lentils in the center of a warmed plate, top with a scallop, surround scallop with coconut cream and a second circle of cilantro oil. Garnish with cilantro.
Serves 4
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