Lo Mein With Bay Scallops, Roasted Vegetables, Peruvian Pepper Butter & Fried Corn-Chili Crunch
Servings
Makes 1
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Ingredients
- 5 oz Lo Mein Noodles, par-cooked, rinsed, tossed in sesame oil, cooled till use
- 3 oz Bay Scallops, cleaned, remove inductor muscle
- ½ cup Bell Peppers, all bright colors, cleaned, no seeds, julienned
- ½ cup Cauliflower, cleaned, cut into small florets
- 1 Tbsp Aji Amarillo (Paste)
- ½ cup Butter, unsalted, cubed from room temp
- ½ cup Corn, kernels
- 1 cup Chili Crips
- 2 oz Cilantro, cleaned, and picked
- 2 oz Mint, picked and julienned
- 2 oz Chives, cut into 1” stalks
- As needed Olive Oil
- Pinch Salt
- Pinch Pepper, ground
- ¼ cup Lime Juice
- ¼ cup Orange Juice
- 1 tsp Soy Sauce
Recipe Preparation
- Prep and weigh all ingredients.
- Mix the aji amarillo paste with the butter and salt making a compound butter, and set aside till use.
- Mix the soy sauce, garlic, and orange juice, and set aside till use.
- Fry off the corn kernels, and once cool mix them with the chili crisp and set aside till use.
- Using a 10” to 12” saute pan on medium heat add your olive oil.
- Working quickly, sear off the seasoned bay scallops once caramelized and brown, remove from the pan, and set aside till use.
- In the same pan add a touch more olive oil, and sear off the bell peppers, garlic and cauliflower. Once cooked, remove from the pan and set aside till use.
- In a new saute pan and while sauteing add the vegetables and scallops.
- While the noodle mixture is cooking add the aki amarillo butter, soy sauce, and citrus and toss well while incorporating the fresh herbs.
Plating:
- Once the noodle dish is cooked, toss with a touch of olive oil, and mix well.
- In a bowl of your choice, using tongs place the noodles in the center of the bowl.
- Garnish with the fried corn-chili crisp.
- Serve, and eat.
