Thai Nite: January 2001

This was our very first gourmet nite!! January 22, 2001. We started with a bang - all of these recipes are worth making again and again.

Scallop and Corn Pot Stickers
from Steph

1/2 pound sea scallops
1/4 teaspoon salt
1/4 cup soft tofu (preferably silken)
1/4 cup cooked corn
1/4 cup minced red bell pepper
3 tablespoons minced scallion
2 tablespoons finely chopped fresh coriander
eighteen 3- to 4-inch round won ton or dumpling or gyozo wrappers, thawed if frozen
cornstarch for dusting tray

1. Discard small tough muscle from side of each scallop and in a food processor purée half scallops with salt. With motor running add tofu in a stream and blend until just combined.
2. Transfer scallop mousse to a small bowl. Chop fine remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.
3. Put about 1 tablespoon filling in center of 1 wrapper and moisten edge of wrapper. Gather edge of wrapper up and around filling, pleating edge. Gently squeeze middle of pot sticker to form a waist, keeping filling level with top of wrapper. (Pot sticker will resemble a sack filled to top.)
4. Make 17 more pot stickers in same manner and arrange on a tray dusted lightly with cornstarch. Pot stickers may be made up to this point 1 day ahead and chilled, covered with plastic wrap.
5. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and fry pot-sticker bottoms until golden, about 1 minute. Add water and steam pot stickers, covered, 3 to 4 minutes, or until filling is springy to touch. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.
6. Serve pot stickers with Sesame vinaigrette and garnish with coriander.

SESAME VINAIGRETTE
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian (toasted) sesame oil
2 tablespoons black or white sesame seeds, toasted lightly
1 tablespoon vegetable oil
1/3 cup watercoriander leaves for garnish
In a small bowl whisk together ingredients

Bourbon Bacon Scallops
from April

3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low sodium soy sauce
1 tablespoon dijon mustard
1/4 teaspoon black pepper
24 large sea scallops (about 1 & 1/2 pounds)
6 slices bacon
cooking spray

· Combine first 6 ingredients in a bowl. Add scallops, stirring gently to coat. cover and marinate in refrigerator 1 hour, stirring occasionally.
· Remove the scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12 inch) skewers, leaving some space between scallops so bacon will cook.
· Preheat broiler
· Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary depending upon size of scallops).

Ginger Dessert Sauce
from Robyn

4 TBSP finely diced fresh ginger
4 Cups fresh orange juice
2 TBSP Raspberry Vinegar
1 tsp fresh lemon juice
2 tsp honey (I added more)

Combine ingredients in medium sauce pan and simmer until liquid is reduced to about 1 cup. Drizzle over fruit/ice cream. Vanilla and Coconut ice cream and canteloupe balls were a treat. Suggested garnish: julienned mint and basil.