“It’s not about me, it’s about us,” – Mike Moir, chef/owner of Little Moir’s Leftovers Café.
True to his word, when I asked him for a recipe, he provided one written by his chef, Tim Lipman.
Ingredients:
Scallops
1 cup finely grated fresh lemongrass
1 lb 10/20 dry pack fresh sea scallops
Olive oil for grilling
Preserve
1 cup diced sundried tomato
2 cups sugar
Juice of one lemon
1 cup of water
Salad
3 heads baby bok choy
1canteloupe peeled and chopped
1/2 cup chopped cilantro
1 bunch green onion sliced
Juice of 2 limes
1 tbsp agave nectar
olive oil for grilling
Salt and pepper to taste
Directions:
Preserve
Combine all ingredients in small sauce pan. Bring to boil till just thickened, remove and cool.
Salad
Slice bok choy in half length wise and cook on medium high grill till just charred. Remove, chop and cool. Combine all ingredients in mixing bowl and season with salt and pepper. Let rest to combine flavors.
Scallops
Season scallops with salt and pepper, then crust generously with lemongrass. Drizzle with olive oil and grill on medium high heat until just done.
Plating
Divide salad evenly on plates top with scallops then sundried tomato preserve.
Serves four