20 large (U-10)
4 tablespoons olive oil
1 lime, sliced
8 sprigs cilantro
Rinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until medium rare (about 2 minutes each side).
Chipotle Ginger Broth
4 medium chipotle chiles
2 cascabel chiles
1 tablespoon cooking oil
1 medium onion, julienne cut
6 large shallots, julienne cut
4 cloves garlic, minced
1 tablespoon grated ginger
1 cup (8 ounces) veal stock (canned beef broth may be used)
1 cup (8 ounces) chicken stock (canned may be used)
4 tablespoons maple syrup, or to taste
4 tablespoons lime juice, or to taste
2 teaspoons salt
1 teaspoon white pepper
Soak the chiles in hot water until pliable. Pat dry, remove seeds and veins, and cut into julienne strips. Put oil in a heavy, nonreactive pan and cook the chiles, onion, shallots, garlic, and ginger over high heat until well caramelized. Add veal and chicken stocks and cook over medium heat until reduced by 1/3. Add maple syrup, lime juice, salt, and pepper. You will have broth left over.
1 head napa cabbage
1/4 cup salt
4 wonton wrappers (optional garnish; available in produce section or frozen foods)
Cut cabbage crosswise into 1-inch slices starting at top. Discard bottom inch. Rinse and drain, then add to large pot (about 1 gallon) of boiling salted water and cook 2 minutes. Remove and plunge into ice water if not to be served immediately. Rewarm in a little boiling water while scallops are cooking. If using wonton wrappers as garnish, cut slits in from three sides and fry in shallow oil until golden brown.
To serve, divide cabbage among 4 dinner plates or shallow bowls, surround each portion with 5 scallops, and pour a generous 1/4 cup of broth around cabbage. Garnish each with a fried wonton. Serves 4.