Seared Scallops in Black Bean-Orange Vinaigrette

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Ingredients

1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons mirin (sweet rice wine)
3. 1 tablespoon fermented black beans, rinsed and coarsely chopped
4. 1 tablespoon light soy sauce
5. 1 shallot, minced
6. 1 garlic clove, minced
7. 2 teaspoons minced fresh ginger
8. 2 teaspoons rice vinegar
9. 1 teaspoon finely grated orange zest
10. Salt and freshly ground white pepper
11. 16 sea scallops
12. 2 tablespoons small cilantro leaves
13. One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

1. In a small bowl, whisk 3 tablespoons of the olive oil with the mirin, black beans, soy sauce, shallot, garlic, ginger, rice vinegar and orange zest. Season with salt and white pepper.
2. In a large nonstick skillet, heat 1/2 tablespoon of the olive oil until smoking. Season the scallops with salt and white pepper. Add 8 of the scallops to the skillet and cook over high heat until well browned but still slightly translucent in the center, about 2 minutes per side. Transfer to a plate, keep warm and repeat with the remaining oil and scallops.
3. Divide the nori strips among 4 dinner plates and top each portion with 4 scallops. Spoon the vinaigrette over the scallops, garnish with the cilantro and serve at once.