Sally Jessy Raphael's Pork Tenderloins And Smoked Scallops Recipe
Ingredients
| Orange juice | 1 Cup (16 tbs), squeezed | |
| Lime juice | 2 1/2 Cup (16 tbs), squeezed | |
| Sesame oil | 1 Cup (16 tbs) | |
| Garlic Cloves - 6 to 8 nos, crushed | ||
| Pepper | 1/2 Teaspoon | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Bay leaves | 1 , crumbled | |
| Sugar | 2 1/2 Tablespoon | |
| Teriyaki sauce | 2 Tablespoon | |
| Hoisin Sauce - 3 tablespoons | ||
| Red pepper flakes | 1/4 Teaspoon | |
| Pork Tenderloins - 4 nos, about 1 pound each, halved lengthwise | ||
| Heavy cream | 6 Cup (16 tbs) | |
| Veal Demiglace - 2 cups | ||
| Creole mustard | 6 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Peanut Oil - 1/4 to 1/2 cup | ||
| Clarified butter | 2 Cup (16 tbs) | |
| Scallops | 2 1/2 Pound | |
| Cilantro | 2 1/2 Tablespoon, chopped | |
| Lime juice | 2 Tablespoon, squeezed | |
| Sesame seeds | 1/2 Cup (16 tbs), roasted | |
| Caviar | 1 Ounce | |
| Sour cream | 1 Cup (16 tbs) | |
| Cilantro sprig | 8 | |
| Papayas - 2 nos, ripe, cut into wedges | ||
| Figs | 1 , quartered | |
| Limes | 1 , quartered | |
| Flowers | 1 | |
Directions
GETTING READY
1) In a glass or ceramic baking dish, add orange juice, lime juice, sesame oil, garlic, pepper, cilantro, bay leaves, sugar, teriyaki sauce, hoisin sauce and red pepper flakes. Mix well.
2) Add in the pork tenderloins into the marinade. Coat well and refrigerate covered overnight. Keep turning over the meat once every few hours.
MAKING
3) In a heavy saucepan, add cream and bring it to boil over high flame. Cook until the cream is reduced and thick enough to coat the back of a wooden spoon.
4) Add in the veal demiglace and mustard. Whisk a few seconds and take the pan off the flame.
5) Strain the mustard sauce through a fine mesh into a serving bowl. Keep warm until serving time.
6) Remove the pork from its marinade and pat dry lightly.
7) Season the pork with salt and pepper.
8) In a saute pan, heat peanut oil over medium-high flame. Add in the pork and saute on both sides for about 2 minutes or medium rare.
9) Cover the sauted pork and keep warm.
10) In a skillet, melt butter and saute scallops, cilantro and lime juice over medium high heat. Saute just until the scallops are heated up.
11) Take the scallops out and keep warm.
SERVING
12) Take 8 serving plates and arrange the pork and scallops on the opposite sides of the plate.
13) Sprinkle roasted sesame seeds on the pork and a liittle golden caviar over the scallops.
14) Add a dollop of sour cream garnished with cilantro sprigs on the side.
15) On the right edge of the plate, arrange the papaya and fig pieces. While on the right, place the lime wedges.
16) In the centre of the plate, place an edible flower or fresh orchid.
1) In a glass or ceramic baking dish, add orange juice, lime juice, sesame oil, garlic, pepper, cilantro, bay leaves, sugar, teriyaki sauce, hoisin sauce and red pepper flakes. Mix well.
2) Add in the pork tenderloins into the marinade. Coat well and refrigerate covered overnight. Keep turning over the meat once every few hours.
MAKING
3) In a heavy saucepan, add cream and bring it to boil over high flame. Cook until the cream is reduced and thick enough to coat the back of a wooden spoon.
4) Add in the veal demiglace and mustard. Whisk a few seconds and take the pan off the flame.
5) Strain the mustard sauce through a fine mesh into a serving bowl. Keep warm until serving time.
6) Remove the pork from its marinade and pat dry lightly.
7) Season the pork with salt and pepper.
8) In a saute pan, heat peanut oil over medium-high flame. Add in the pork and saute on both sides for about 2 minutes or medium rare.
9) Cover the sauted pork and keep warm.
10) In a skillet, melt butter and saute scallops, cilantro and lime juice over medium high heat. Saute just until the scallops are heated up.
11) Take the scallops out and keep warm.
SERVING
12) Take 8 serving plates and arrange the pork and scallops on the opposite sides of the plate.
13) Sprinkle roasted sesame seeds on the pork and a liittle golden caviar over the scallops.
14) Add a dollop of sour cream garnished with cilantro sprigs on the side.
15) On the right edge of the plate, arrange the papaya and fig pieces. While on the right, place the lime wedges.
16) In the centre of the plate, place an edible flower or fresh orchid.
Chef
