Scallop and Puna Goat Cheese Won Ton in Ginger Broth

From George Mavrothalassitis, Executive Chef, Orchids Restaurant, Halekulani Hotel, Honolulu

WON TON:

  • 6 jumbo sea scallops, diced into 1/4-inch pieces
  • 1 1/2 cups fresh goat cheese
  • 1/2 tablespoon garlic, pureed in a food processor
  • 1 tablespoon shallot, finely diced
  • 12 won ton wrappers

GINGER BROTH:

  • 8 cups chicken broth
  • 1 1/2 cups shiitake, finely sliced
  • 6 baby bok choy, blanched
  • 1 1/2 tablespoons ginger, finely julienned
  • 2 teaspoons fresh lemongrass, sliced very fine
  • 2 tablespoons green onion, finely sliced
  • Salt and pepper to taste

Combine scallops, goat cheese, garlic, and shallots. Fill won ton wrappers with mixture and fold into shape. Steam the won ton in a bamboo steamer for 8 minutes, reserve.

Bring chicken broth to a boil, add shiitake, baby bok choy, ginger, lemongrass, and won ton. Serve in soup plate and finish with green onion, salt, and pepper. Makes 6 servings.

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