Scallop Dumplings With Asian Slaw And Chili Butter Sauce

Recipe Ingredients

1 lb	454g / 16oz	Fresh raw bay scallops - cleaned
1 lb	454g / 16oz	Egg white (large)
2 tablespoons	30ml	Chopped yellow onions
1 tablespoon	15ml	Chopped fresh cilantro leaves
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
2 teaspoons	10ml	Sesame oil
2		Round wrappers
15		Romaine lettuce leaves
2 tablespoons	30ml	Olive oil
		Chili Butter Sauce
1 tablespoon	15ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1 cup	237ml	Dry white wine
1/2 lb	227g / 8oz	Butter - cold and cubed
1 tablespoon	15ml	Chili paste
		= (found in Asian markets)
		Crunchy Asian Slaw
1 tablespoon	15ml	Olive oil
2/3 cup	157ml	Unsalted roasted peanuts
1/4 cup	59ml	Rice wine vinegar
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Chili paste
1/2 cup	118ml	Mayonnaise
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Napa cabbage - cored, shredded
1/2 lb	227g / 8oz	Red cabbage - cored, shredded
1/2 lb	227g / 8oz	Fresh spinach - cleaned, stemmed,
		And thinly sliced
2/3 cup	41g / 1.4oz	Thinly-sliced red onions
1/3 cup	20g / 0.7oz	Chopped green onions, green part only
1/3 cup	5.3g / 0.2oz	Fresh cilantro leaves - (loosely packed)
		Garnish
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Put the scallops, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in half, forming a semicircle and crimp the edges. Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth.

Fill half of the wok with water. Place over medium-high heat and bring to a boil. Line the bottom of a medium bamboo steamer with lettuce leaves. Lay the dumplings on top of the lettuce leaves and cover with the lid. Place the steamer in the wok and steam for 6 to 8 minutes. Carefully remove the steamer and remove the dumplings.

Heat the oil in a large saute pan, over medium heat. When the oil is hot, add the dumplings. Cook for about 1 minute or until crispy on the first side. Remove from the pan. Spoon the Chili Butter Sauce in the center of each plate. Mound the Crunchy Asian Slaw in the center of the sauce. Lay the dumplings around the slaw. Garnish with chives.

Chili Butter Sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the chili and mix well. (Makes about 1 1/2 to 2 cups)

Crunchy Asian Slaw: In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. (Makes 6 to 8 servings)

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D55) - from the TV FOOD - NETWORK

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