Pan-seared scallops

Chef Tim Ma has created a sensory masterpiece at Kyirisan, his Michelin Guide Bib Gourmand honoree in Shaw that melds French culinary techniques with Asian ingredients and flavors. The pan-seared scallops are cooked to perfection and laid to rest on top of a creamy coconut risotto with basil ice cream and topped with scallions. Before tucking into the scallops, chef’s orders are to mix the ice cream into the risotto for the ideal texture, which yields a cool sweetness you won’t soon forget.

Washington.org

Apr 7, 2018

You wouldn’t normally think of pairing seafood and ice cream, a combination that sounds as if it were designed to gross out even the most open-minded gourmand. But at Tim Ma’s Kyirisan, the disparate elements create a delicious twist on familiar flavors. Ma’s perfectly seared scallops arrive in a deep bowl atop fragrant coconut risotto and—this is the kicker—a scoop of basil ice cream, which melts into the grains to form a sticky, savory support for the mollusks. It takes only one bite for “weird” to become “wow.”