WASABI CRUSTED SCALLOPS W/ GINGER MANGO COULIS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
• Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
• Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
• Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
• Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
• Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.