Ingredients For Scallops:
12 Sea Scallops
2 Cups Flour (seasoned with salt & pepper)
12 Beaten Eggs
3 Cups of Fresh, Shredded Coconut
¼ Cup Corn Oil

Ingredients For the Sauce:
¼ Cup Corn Oil
1 Large Yellow Onion, (small diced)
1 Tomato, (small diced)
1 Green Bell Pepper, (small diced)
2 Tsp. Garlic, (chopped)
2 Tsp. Ginger, (peeled & chopped)
2 Tsp. Red Thai Curry Paste
1 Cup Orange Juice
2 Cups of Coconut Milk
1 Pinch of Ground Cloves
1 Pinch of Ground Cinnamon
1 Pinch of Ground Star Anise
Kosher Salt and Ground Black Pepper (to taste)
1 Tbsp. Granulated Sugar
2 Tsp. Cilantro, (chopped)

4 Bulbs Baby Bok Choy
16 Orange Segments

Method For the Scallops:
Dust scallops in seasoned flour (salt & pepper). Dip the scallops in the eggs. Finally coat them with fresh shredded coconut. Pan sear the scallops in corn oil until golden brown. Finish cooking them in a 400° oven for 4 minutes.

Method For the Sauce:
In a sauce pan, combine a ¼ of cup of corn oil with the diced onion, tomato, green pepper, chopped garlic, and chopped ginger. Sweat vegetables until fully cooked on medium heat. Add curry paste and cook for five minutes. Add orange juice and reduce liquid by half on high heat. Add coconut milk, the ground spices and season with salt and pepper to taste. Bring the sauce to a light boil, add granulated sugar and the chopped cilantro. Take the sauce off the heat and blend it in a blender until a smooth consistency.

Method For the Bok Choy:
Split bulbs in half, lengthwise and cook it in boiling water until tender. Drain and season with salt and pepper. Garnish with orange segments.

Yield: 4 appetizer portions

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