Wednesday, May 23, 2012 | 6 p.m.
- At Venetian, 388-8338.
- Sunday-Thursday, 5 p.m.-midnight; Friday-Saturday, 5 p.m.-1 a.m.
Skim over the menu at Tao and it’s obvious that many of these pan-Asian favorites would be difficult to make at home. “Just finding the right ingredients can be pretty tough,” says executive chef Michael Armstrong.
Lucky for you, Armstrong has sorted through the famous restaurant’s flavorful options and selected a simple and versatile dish to share. “This is a dish I worked on as a special, and now it’s on the menu, so it’s near and dear to me. And the red curry is great because you don’t have to use scallops; you can use other fish, chicken or beef. It’s interchangeable.”
Easy, delicious and customizable, it’s the perfect way to have the Tao experience at home. Now you just have to figure out how to make a reservation for post-meal bottle service in your living room.
Scallops with Thai Red Curry Sauce
20 U-10 scallops (cleaned)
16 oz. red curry sauce (see below)
2 oz. red onion (julienned)
2 oz. snow peas
20 pieces baby corn
2 oz. red bell pepper (stew cut)
2 oz. shiitake mushrooms (sliced)
2 oz. Chinese long beans (cut in 2-inch pieces)
4 tbsp. Thai basil (torn)
1 oz. canola oil
salt, pepper, flour
Red curry sauce ingredients:
3 oz. Thai red curry paste
28 oz. coconut milk
20 oz. chicken stock
1 1/2 oz. ginger
2 stalks lemongrass (chopped)
lime juice to taste
fish sauce to taste
salt to taste
1 oz. canola oil
To make the red curry sauce, heat the oil in a large stockpot. Add the ginger, lemongrass and curry paste and cook on medium heat for two to three minutes, until fragrant. Add coconut milk and chicken stock and bring to a boil. Reduce to a simmer and cook for 45 to 60 minutes, seasoning with lime juice, fish sauce and salt. Strain and reserve for service.
Pre-heat oven to 425. Season the scallops with salt and pepper and dust lightly with flour. Heat a sauté pan with oil until almost smoking. Sear the scallops on both sides for one to two minutes. Remove from pan and finish cooking in the oven for about four minutes. Add the vegetables to the pan and sauté for one to two minutes, seasoning with salt and pepper. Add the curry sauce and reduce slightly. Remove from heat and add basil, toss and plate. Top with scallops.
This story first appeared in Sun sister publication Las Vegas Weekly.