CHEF KEVIN MARRON / RESTAURANT AURA
8 oz. Fresh Grouper Fillet (cut on the bias into two 4 oz. portions)
4 Large (U10) Diver Scallops
1 C. Cooked Basmati or Jasmine Rice
1 T. Red Bell Pepper (diced)
1 T. Green Bell Pepper (diced)
1 T. Yellow Bell Pepper (diced)
1 T. Red Onion (diced)
½ t. Garlic (chopped fine)
½ t. Shallot (chopped fine)
Vegetable Stock ¼ C.
Rice Wine Vinegar 4 T.
Fish Sauce 1 t. (available in asian specialty markets)
Lemon Grass 3" Piece (sliced thin)
Garlic 4 cloves
Ginger Root 3" piece (rough chopped)
Shallot 1 each (rough chopped)
Lime 1 each (zest and juice)
Raw Sugar 1 T.
Crushed Red Pepper ½ t.
Dijon Mustard 1 T.
Canola Oil 1 C.
In a small saucepan, combine rice wine vinegar, lemon grass, garlic, ginger root, and shallot,
and bring to a simmer. Simmer for 10 minutes and strain. Cool. In a blender combine infused vinegar, lime juice and zest, sugar, crushed red pepper, fish sauce, and dijon mustard, slowly pour in the oil with the blender running. Chill until ready to serve.
Season the Grouper and Scallops with salt and pepper and sear in 2 t. of the canola oil in a
very hot skillet, flip and continue cooking until desired doneness (medium is preferred). In a
separate skillet sauté the peppers, onion, garlic, and shallot in 1 ½ t. canola oil, until soft. Add
basmati rice and vegetable stock, and season to taste with salt and pepper. Mound ½ of the
rice on each of two serving plates, and layer the Scallops and Grouper over the top. Drizzle the
Thai Vinaigrette over the seafood and serve.