Garlic Confit Caramelized Onion Green Chile Surf & Turf Fried Rice (Scallops, Shrimp, & Steak)

@SherwoodsGarlicConfitSpread
🔥 Garlic Confit Caramelized Onion Green Chile Surf & Turf Fried Rice

Serves: 4–6 | Prep Time: 45 min | Cook Time: 25 min
Best rice: Day-old jasmine or medium-grain rice (cold and dry)

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🧄 Key Components:
1. Garlic Confit Caramelized Onion Green Chile Base
2. Surf (Seared Scallops & Shrimp)
3. Turf (Seared Steak—Wagyu or Prime Ribeye recommended)
4. Fried Rice Finish with Crispy Edges
5. Garnish & Accents (Umami bomb + texture)

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🥘 Ingredients

🔹 For the Garlic Confit Green Chile Base:
• 2 tbsp garlic confit spread
• 1 tbsp garlic confit-infused olive oil
• 1 cup sweet caramelized onions (see method below)
• 1/3 cup roasted Hatch green chile (peeled, deseeded, finely chopped)
• 1 tbsp soy sauce (aged or double fermented for complexity)
• 1 tsp fish sauce (Red Boat or similar)
• 1 tbsp mirin
• 1/2 tsp MSG (optional, enhances umami)
• 1/4 tsp toasted sesame oil
• Pinch of smoked salt

🔹 For the Fried Rice:
• 4 cups day-old cooked jasmine rice (cold, broken apart)
• 3 eggs, beaten
• 3 scallions, finely sliced (greens and whites separated)
• 2 tbsp neutral high-smoke oil (e.g., rice bran or avocado)
• 1 tbsp garlic confit oil for finishing

🔹 For the Surf:
• 8 U10 sea scallops (patted dry)
• 12 large shrimp, peeled, deveined, tails on
• Salt, white pepper, and lemon zest
• 1 tbsp butter + 1 tbsp garlic confit oil for searing

🔹 For the Turf:
• 10 oz ribeye or filet mignon, trimmed and cubed (1/2 inch)
• Salt, pepper, smoked paprika
• 1 tbsp butter + 1 sprig thyme + 1 crushed garlic clove (for basting)

🔹 Garnishes:
• Crispy shallots or fried garlic chips
• Micro cilantro or chive blossoms
• Toasted sesame seeds
• Optional: a spoon of yuzu kosho or garlic-chile crisp on the side

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🍳 Step-by-Step Instructions

1. Make Caramelized Onions

In a wide sauté pan, melt 2 tbsp butter + 1 tbsp garlic confit oil over medium-low heat. Add 2 sliced yellow onions, a pinch of salt, and cook slowly (35–45 minutes) until deep golden and jammy. Deglaze with 1 tbsp sherry vinegar or mirin at the end. Reserve 1 cup for the recipe.

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2. Prepare the Surf
• Scallops: Pat dry, season with salt, white pepper, and lemon zest. Heat a cast-iron pan to high, add garlic confit oil and sear 1.5 minutes per side until golden with a caramelized crust. Remove and rest.
• Shrimp: Season lightly with salt and sear quickly in the same pan with butter, just until opaque. Do not overcook.

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3. Sear the Steak
• Season steak cubes with salt, pepper, and smoked paprika. Sear in a hot pan with 1 tbsp neutral oil until a deep crust forms. Add butter, garlic, and thyme and baste for 30 seconds. Rest briefly.

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4. Create the Green Chile Confit Base

In a wok or large sauté pan, heat 1 tbsp garlic confit oil. Add the caramelized onions and chopped green chile. Sauté for 2–3 minutes. Stir in soy sauce, fish sauce, mirin, and a touch of MSG. Fold in garlic confit spread and finish with sesame oil.

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5. Cook the Fried Rice
• Push the green chile base to the side. Add beaten eggs and scramble.
• Add rice and press into the pan to crisp slightly. Stir to combine with eggs and base.
• Season with a pinch more soy or salt. Add white scallion parts.

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6. Assemble Surf & Turf

Gently fold in seared steak and shrimp into the rice. Heat through. Scallops are placed on top after plating for pristine texture.

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7. Plating (Michelin Style)
• Spoon fried rice into ring molds for perfect circles.
• Top with scallops, then micro herbs, sesame, crispy shallots.
• Drizzle garlic confit oil and garnish with yuzu kosho or chile crisp.

Видео Garlic Confit Caramelized Onion Green Chile Surf & Turf Fried Rice (Scallops, Shrimp, & Steak) канала Sherwood’s Garlic Confit Spread