Gingered Scallops with Caramelized Pineapple Salsa

Method

Ginger Syrup

1.    Wash Bok Choy and reserve.
2.    Prepare ginger syrup by simmering ginger peelings and
       vinegar with sugar, honey, and orange juice until it
       becomes syrupy.
3.    Reserve in a squeeze bottle.

Salsa

1.    Prepare salsa by sautéing diced pine apple over high
       heat in a non stick pan with sesame oil.
2.    Once pineapple starts to color add shallot, ginger, diced
       pepper and tomato.
3.    Cook one minute and take off heat.  Stir in cilantro.
4.    Add fish sauce, lime juice and zest.  Reserve warm.

Rice

Prepare rice by rinsing rice well and cooking with water, coconut milk, sweet potato and kaffir lime leaves.  Reserve warm.

Scallops

1.    Season scallops and sear in oil over high heat.
2.    Once turned and cooked for 30 seconds add 2 tbsp
       ginger syrup and immediately remove from heat.
3.    Toss to coat and place on a plate.  Reserve warm.
4.    Quickly toss bok Choy in a hot pan with a bit of sea salt
        and pepper.

There will be enough water on the leaves from washing to steam.

Plating

Place a bed of rice on the 4 plates and top with 5 scallops.
Spoon some salsa around and place two Bok Choy beside. Garnish with soy reduction if desired.

Appetizer
Serves: 4