Stephanie Dinh of S Fine Dining, Part Three

Photo by Todd Barnes

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Chef Dinh occasionally teaches cooking classes at her restaurant, and this recipe is designed expressly for the home cook. If you missed it, here's Part One and Part Two of our interview.
[ed--Scallops are sized and sold by the approximate number to yield one pound."20/30" means it takes between 20 to 30 scallops per pound. This recipe calls for the largest size, called U10's, which means under 10 will weigh one pound.]

Scallop with Sweet Basil Sauce

Ingredients:                       
1 dozen fresh U10 scallops
1 pound baby spinach            
1 clove minced garlic
Olive oil
Salt and pepper for seasoning

Sauce:
1 can of coconut cream
2 teaspoons curry powder
2 Tablespoons brown sugar
2 Tablespoons fish sauce
1 bunch of chopped Vietnamese mint (Rau Ram in Vietnamese Market)
1 bunch chopped basil
2 cloves minced garlic
1 large sliced shallot
2 tablespoons vegetable oil
Pinch of fresh ground pepper

Prep Procedure:

Sauce:
    Heat 1 tablespoon oil in a sauce pan sauté ½ of shallot and garlic until translucent
    Add coconut cream
    Season with fish sauce and sugar bring to boil
    Simmer for 5 minute
    Add chopped herbs and pepper

Scallop:
    Heat 2 tablespoons olive in a non stick pan
    Season salt and pepper with salt and pepper
    Seared scallop two minutes on both side

Spinach:
    Heat 1 tablespoons olive oil in a sauté pan
    Add garlic and spinach
    Season with salt and pepper
    Sauté fast and place on a plate

Plate:
    Place scallop on bedded of sautéed spinach
    Pour sauce on top
    Serve with rice

S Fine Dining, 545 Westminster Mall Dr., Westminster, (714)-898-5092; www.sfinedining.com