We were really busy at the restaurant today and so I didn’t have time to create a new special so I used the Lemon Grass-Coconut Risotto Cakes and Curry Sauce that I made for yesterday’s special. I made a couple of changes to the dish and it came out really flavorful and beautiful.

Instead of using Sea Bass, I used Sea Scallops, and for the green leafy component, I substituted sauteed Tatsoi, which is a small dark-green spoon-shaped leaf that has a mild mustard flavor. In addition, I added Kumquat Preserves, which are Kumquats that have been seeded and diced and cooked with white wine, orange juice, honey, and salt and pepper, until they are caramelized, sweet and have a thick syrup consistency. They add a nice balance to the spicy curry sauce and they are so good that you can eat them like candy!