Dale Talde's Grilled Scallops with XO-Pineapple Fried Rice

In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10PM/9C, we'll be sharing past Top Chef recipes all week. 

Today: An elevated take on a classic Asian comfort food, from Top Chef veteran Dale Talde.

Dale Talde, a competitor on both Top Chef Season 4 and Top Chef All-Stars, is an authority on Southeast Asian cuisine. His mother, a Filipino immigrant, ignited his passion for cooking, which he brings with him to his restaurants, Talde, Pork Slope, and Thistle Hill Tavern -- all located in Brooklyn.

This dish appeared during a Quickfire challenge in Episode 8 of the Season 4, when Padma asked the chefs to create a polished entrée using rice in only fifteen minutes -- and this is what Dale came up with. According to him, he had the advantage of being familiar with cooking high-speed, high-heat Asian food. The crunchy long beans perfectly complement the fluffy texture that the eggs give the rice; it’s a complete, balanced dish, and one you should be making at home.

Grilled Scallops with XO-Pineapple Fried Rice

Serves 4

3 teaspoons peanut oil, separated
2 eggs, beaten
1/2 small pineapple, peeled, cored, and chopped
1/2 small onion, diced
3 tablespoons scallion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 cups cooked brown rice
1 tablespoon soy sauce
1 teaspoon XO sauce, such as Lee Kum Kee brand
1 teaspoon fish sauce
1 teaspoon plus 1 tablespoon chili oil, separated
12 scallops, trimmed
1/2 teaspoon salt, separated
10 long beans, trimmed and cut into 1-inch pieces
1 tablespoon sweet soy sauce
2 tablespoons fresh cilantro, chopped

See the full recipe (and save it and print it) here.

 

 

This article was brought to you by Top Chef. Tune in for the new season premiere at 10PM/9C on August 6th! 

Photo by Linda Pugliese