½ ea Green Thai Chili
3 ea Garlic cloves, chop fine
1 tbsp Dried shrimp, chopped
3 tbsp Lime juice
3 tbsp Palm sugar
3 tbsp Fish sauce, (Nam pla)
2 oz Long beans, cut ½” length
10oz Green papaya, peeled, julienne
12 ea Red grape tomato, quartered or halved, depending on size
¼ cup Peanuts, unsalted, roasted, chopped (Sous to prep and garnish)
1.Combine chilies, garlic, and dried shrimp. Lightly pound in a mortar or bowl.
2. Add lime juice, palm sugar and fish sauce. Mix well to incorporate flavors.
3. Remove marinade from mortar and reserve on the side.
4. Add the long beans and pound just to bruise. Add in the green papaya, mix and gently pound the papaya to allow the sauce to be absorbed by the papaya.
5. Add the tomatoes and lightly bruise to release the tomato juices.
6. Add the marinade just enough to wet and flavor.
7. Adjust seasoning and flavoring if necessary.
8. Let sit for approx.1-2 hours in fridge to infuse flavors before using.
9. When plating, garnish salad with chopped peanuts.
1 brush Nori smear
1 oz Thai green papaya salad
To taste Kosher salt
To taste Grind black pepper
1 each Pan seared scallop, U/10 size, seasoned
1 ½ oz Roasted pineapple avocado relish (Sous to prep and garnish)
Garnish Tubular chives, flinely sliced (Sous to prep and garnish)
Garnish Micro amaranth (Sous to garnish)
1. Using a paint brush, make a nori brush smear from 7PM to 2PM across the plate.
2. Place the green papaya salad on the center top inner edge of the nori brush.
3. Arrange the pan roasted scallop on top of the green papaya salad.
4. Place the relish on top of the scallop and let it trickle down.
5. Place the beurre blanc alongside the papaya salad and scallop.
6. Garnish the beurre blanc with finely sliced chives.
7. Garnish the dish with micro amaranth.
8. Serve immediately.