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Scallop And Pea Shoot Dumplings In Fresh Tomato Broth

From: Feature Story
Radisson Seven Seas Voyager
Latitudes Restaurant

Ingredients:
8 pieces sea scallops
1/3 cup (15 gr) fresh pea shoots
2/3 cup (15 gr) baby spinach leaves
1 ½ teaspoons minced fresh ginger
1 ½ teaspoons finely chopped green onion
8 fresh basil leaves
Salt and freshly ground pepper to taste
4 round wonton skin
Minced fresh flat-leaf parsley or fresh
chives cut into 1-inch (2.5 cm) pieces for garnish

Tomato Broth (recipes follows)
Preparation:

To make the dumplings: Reserve 4 of the scallops. Slice the remaining scallops in half horizontally. Set aside Blanch the pea shoots and spinach in boiling water for 30 seconds; drain.

Let cool and squeeze dry. In a blender or food processor, combine the pea shoots, spinach, ginger, green onions, basil, salt pepper, and the 4 reserved scallops; process to
make slightly course puree.

On a work surface, lay out a wrapper and place a small dollop of puree and another scallop half. Pinch the wrapper around the edges of the top scallop half to create an open –faced dumpling. Repeat to create 3 dumplings. In a covered steamer over boiling water, cook the dumplings for 5 to 6 minutes, or just until the exposed scallops are opaque.

Arrange a dumpling in each of 4 sallow soup bowls and spoon in the tomato broth.

Garnish each dumpling with parsley or chives and serve immediately.