THE ASIAN PANTRY | 1, 2, 3

SCALLOPS WRAPPED IN KAFFIR LIME LEAVES Buy the lime leaves first, so you can gauge the size of scallops that will fit neatly inside. You might buy extra lime leaves for serving because the leaves that flavor the scallops as they cook lose their vibrant green color. 3 tablespoons unsalted butter 1 medium onion, halved and thinly sliced lengthwise 2 tablespoons water 1/2 cup chicken stock or canned low-sodium broth Salt and freshly ground pepper 12 large kaffir lime leaves 12 sea scallops (10 to 12 ounces) Cayenne pepper 1 tablespoon extra-virgin olive oil Pinch of freshly grated nutmeg

Melt 2 tablespoons of the butter in a medium skillet. Add the onion and water and cover with a piece of moistened, crumpled parchment or wax paper. Cook over low heat, stirring once or twice, until the onion softens, about 10 minutes. Add the chicken stock, cover partially and simmer for 10 minutes. Season with salt and pepper and keep the onion warm.

Using a sharp paring knife, make a lengthwise slit in a lime leaf along the vein, without cutting through either end. Carefully slip a scallop into the slit. Repeat with the remaining scallops and lime leaves. Season the scallops with salt and cayenne.

In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the scallops and cook over high heat until golden on the bottom, about 2 minutes. Carefully turn the scallops and cook until opaque throughout, about 2 minutes longer.

Spoon the onion sauce in the center of warmed plates and arrange the scallops on top. Sprinkle with the nutmeg and serve.

4 servings.

MAKE AHEAD: The lime leaf-wrapped scallops and the sauce can be refrigerated separately overnight.

LEMONGRASS CHICKEN

This is a good place to start experimenting with fresh spices: The pungent paste is incredibly easy to make, even though it needs a couple of hours to fully flavor the chicken. It can also be used on salmon and scallops.

2 stalks fresh lemongrass, tender white inner bulbs only, smashed ans coarsely chopped
2 large shallots, coarsely chopped (1/4 pound)
2 garlic cloves, coarsely chopped
1 Thai chile, chopped
1 tablespoon Asian fish sauce
4 boneless chicken breast halves, with skin (about 7 ounces each)
1 tablespoon vegetable oil
Salt and freshly ground pepper

In a food processor, combine the lemongrass with the shallots, garlic, chile and fish sauce and pulse to a coarse paste. Set the chicken breasts on a plat, skin side down. Spread the paste on the fleshy side of the chicken, cover and refrigerate for at least 2 hours. Bring the chicken to room temperature before cooking.

Preheat the oven to 450°F. Transfer the chicken, skin side down, to paper towels. Heat the oil in a large nonstick ovenproof skillet. Add the chicken, skin side down, season with salt and pepper and cook over moderately high heat until lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 7 minutes, or until it is deep golden on the bottom. Carefully turn the chicken, season with salt and pepper and roast for 5 minutes longer, or until cooked through. Set the chicken breasts on a platter or plates and serve.

4 servings.

MAKE AHEAD: The lemongrass paste can be refrigerated for 2 days.

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