Wasabi Crusted Scallops

Ingredients

• 1 tablespoon peppercorns black
• 1 tablespoon canola oil 
• 2 cups chicken stock see 
• 2 tablespoons chile sauce sweet
• 3 tablespoons coriander seeds 
• 3 tablespoons ginger fresh minced
• 1 tablespoon garlic fresh minced
• 2  juice of lime juiced
• 6 servings kosher salt 
• 3 cups pear puree pureed very ripe peeled
• 0.3 cup mustard seeds whole
• 1 cup plum wine dry
• 12 large sea scallops 
• 2 tablespoons sesame oil 
• 1 cup shallots minced
• 20 ounces coconut milk unsweetened
• 6 servings vegetable oil for searing
• 3 cups wasabi peas 
• 6 servings wasabi powder 

Equipment

• frying pan
• sauce pan
• mortar and pestle

Directions

1. Heat the canola oil over medium heat in a medium saucepan.
2. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
3. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
4. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
5. To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
6. Shortly before serving roll the scallops in the crust.
7. Heat the oil in a large skillet over medium-high heat.
8. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.