New American cuisine

Easy

Chicken and Scallop With Tomato Sauce

Name: Chicken and Scallop With Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: 2 count Chicken Breast; 1 stalk Scallion [for Boileing]; 1 tbsp. Ginger; 2 tsp. Salt [for Boil]; 1 tbsp. Cooking Wine [for Boiled]; 1 medium Tomato; 1 clove Garlic, Minced; 1 tbsp. Olive Oil; 1/2 tsp. Fresh Thyme; 2 tbsp. Chili Sauce; 1/4 cup Chicken Stock; to taste Ground Salt; to taste Ground Black Pepper; 1 tbsp. Butter; 2 tsp. Balsamic; 1 tbsp. Olive Oil; 3 tbsp. Butter; 2 cloves Garlic; 1 tbsp. Soy Sauce; 1 tbsp. Olive Oil; 6 medium Scallop; 1/5 tsp. Ground Salt; 1/8 tsp. Black Pepper; 1/2 tsp. Lemon Zest; 1 tsp. Lemon, Juiced; For Pan-Fried; 1 stalk Scallion; 1 tbsp. Cooking Wine

First poaching the chicken in a flavorful nage ensures a juicy meat that’s fully infused with aromas and flavors. A simple pan sear, finished with soy sauce, gives the the chicken a satisfying crunchy texture. The rich umami taste of the soy sauce is perfectly balanced by the sweet and buttery taste of pan-seared scallops. Watch Chef Bao prepare this simple yet elegant dish and artistically plating the chicken and scallops in a way that is as mouthwatering as it is pleasing to the eyes.

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 count Chicken Breast
1 stalk Scallion [for Boileing]
1 tbsp. Ginger
2 tsp. Salt [for Boil]
1 tbsp. Cooking Wine [for Boiled]
1 medium Tomato
1 clove Garlic, Minced
1 tbsp. Olive Oil
1/2 tsp. Fresh Thyme
2 tbsp. Chili Sauce
1/4 cup Chicken Stock
to taste Ground Salt
to taste Ground Black Pepper
1 tbsp. Butter
2 tsp. Balsamic
1 tbsp. Olive Oil
3 tbsp. Butter
2 cloves Garlic
1 tbsp. Soy Sauce
1 tbsp. Olive Oil
6 medium Scallop
1/5 tsp. Ground Salt
1/8 tsp. Black Pepper
1/2 tsp. Lemon Zest
1 tsp. Lemon, Juiced
For Pan-Fried
1 stalk Scallion
1 tbsp. Cooking Wine

Directions:

Step 1

Blanch the chicken breasts in a pot. Add scallion, ginger, salt, and cooking wine.

Blanch for 6~8 minutes. After they're done, immediately shock in cold water.

Step 2

Meanwhile, chop tomato and garlic.

Heat up oil in a pan. Place the the diced garlic, tomato, and thyme inside and lithely stir.

Add chicken stock and reduce until the sauce thickens.

Season with salt and black pepper and blend.

Finish with a knob of butter and balsamic vinegar.

Step 3

Remove the chicken breasts from the water, debone, and trim them.

Heat up olive oil in a pan and place the chicken breasts inside.

Saute for a few minutes then add a knob of butter, thyme, garlic, and a scallion. Cook for a few more minutes while continuously basting.

Deglaze with rice wine and add in soy sauce. Sear the chicken breasts until they turn golden brown.

Step 4

In another pan, heat up some oil.

When the oil is scorching hot, add in the scallops. Season with salt and black pepper. Sear for about 2 to 3 minutes until one side is golden brown, then flip.

Season with salt, lemon zest, and lemon juice. Sear for another 2 to 3 minutes then take them out.

Step 5

Add the tomato sauce to the plate, add the chicken breast on to the sauce, add the scallops on the chicken breast, then garnish with parsley, lemon zest.

Serve immediately!