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Show 02.11
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Seared Diver Scallops w/ Black Bean Corn Salad & Mango Sauce,  Pan Roasted Salmon with Stir Fry Vegetables and Dill Compound Butter and Shrimp in White Wine Parsley Sauce
Guest Chef Christian Rinadi

Seared Diver Scallops on Black bean corn salad and Mango Sauce
Seared Diver Scallops
4 U-10 Diver Scallops
Kosher Salt
Black Pepper
Heat oil on saut? pan. Season scallops with salt and pepper. Sear until caramelized on both sides.

Black Beans and Corn Salad
 1 can Corn
1 Habanero Peppers deseeded and deveined
1 can Black Beans rinsed
1 Large Shallot finely chopped
2 Tablespoons of lemon juice
Salt and Pepper to taste
Combine all ingredients but the salt and pepper and let site for half and hour so all the flavors will meld once the ingredients have sat season with salt and pepper to taste.

Mango Burre Blanc
Slowly reduce 2 cups of Mango Nectar or Juice with 2 tablespoons of white wine vinegar and 1 tablespoon of honey. Reduce to 1 cup slowly whisk in 2 oz of unsalted butter on low heat as not to break the sauce.

Pan Roasted Salmon with Bok Choy and Bean Sprouts, Carrots and Ginger with Dill Compound Butter
2 6oz Salmon Filets
Kosher Salt
Cracked Black Pepper
3 Tablespoon Canola or vegetable oil

Seared Salmon Filets, Heat saute pan on high heat. While pan is heating season salmon with kosher salt and cracked black pepper. When the pan is almost smoking pour in vegetable oil and gently put salmon in the pan while tilting the pan away from you.  When salmon develops crust on one side around 3 minutes flip salmon over and turn heat down to medium and cook to desired consistency.

2 Tablespoon Olive Oil
1 cup shallots
2 Julienned Carrots
2 Finely chopped Bok Choy
2 tablespoons Grated Ginger with a Microplane or grater
1 teaspoon of chopped Garlic
2 cups Bean Sprouts
Salt and Pepper to taste
In another pan heated to medium/hot add olive oil, heat olive oil for a minute then add shallots and carrots cook 1 minute then add bok choy cook bok choy for 4 minutes then add garlic and ginger after another minute add bean sprouts. Cook for another 2 minutes  season with salt and pepper  to taste then serve with Salmon and top with compound butter.
Dill Compound butter
2 oz. butter, softened
4 Tbs. Fresh dill
Zest of 1 lemon
2 Tbs. Lemon juice
1/2 teaspoon sea salt
Shrimp in White wine Parsley sauce

1 Pound shrimp peeled and deveined
Flour for dredging
1 Tablespoon Finely Chopped Shallots
2 tablespoon Chopped Garlic
1 cup White wine
Butter 4 oz
3 Tablespoons Olive oil 
1 cup Lemon juice
2 Tablespoons Chopped Parsley
Peel and devein shrimp and pat dry. Lightly coat in flour then set aside. Heat saut? pan on medium high heat. Add 2 oz butter and olive oil, when butter is melted saute shallots for 3 minutes then add the garlic and red pepper (optional).  Cook for another minute then add shrimp cook until the shrimp turns pink. (Be mindful that shrimp cooks quickly and will carry over cook when off the fire). Add white wine and deglaze pan. When wine has reduced add lemon juice and remaining butter. Cook until sauce is thick. If the sauce is too think add a little water or stock. When at desired consistency add chopped parsley and serve on top or with rice and vegetables.
2 cups water
1/2 teaspoon salt
1 cup long grain rice
In a large saucepan, bring the water to boil. Add salt and rice; cover and reduce heat. Simmer for 20 minutes, without lifting cover.  Remove from heat, gently fluff rice with fork and let sit for a few minutes with the cover off. Fluff again and serve.