Scallops and Marinade:
To marinate scallops: Combine wine, soy sauce, sesame oil, scallions, ginger, cilantro and sugar in a large Pyrex pie plate. Whisk well to combine. Add scallops and turn to coat well with marinade. Cover dish with plastic, and refrigerate, turning several times, for 1 1/2 to 3 hours.
To make smoking mixture: Line a wok with heavy foil; also line inside of wok's cover. Combine brown sugar, anise and tea leaves in wok. Place a rack or steaming basket about 3 inches above steaming mixture. Rearrange scallops in a singlelayer. Place pie plate on rack; cover wok. If it does not have a lid, cover tightly with heavy-duty foil. Cook over high heat until you can smell smoke, 2 to 3 minutes. Reduce heat to medium and cook for 10 minutes. Turn off heat and let scallops rest, still covered, for 5 minutes.
Meanwhile, make sauce: In a medium bowl, combine mustards and blend well. Whisk in sour cream, then yogurt, Worchestershire and white pepper. Chill until needed. Sauce will keep, covered and refrigerated, for up to 1 week. Carefully transfer scallops to a clean plate. Toss with sesame oil. Chill for several hours. Serve cold, with sauce. Serves 6-8.
From Cooking Under Cover, by Linda & Fred Griffith.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.