Seared Scallops in Black Bean-Orange Vinaigrette

SERVINGS: 4 FIRST-COURSE SERVINGS

•FAST

At his restaurant, chef Tetsuya Wakuda garnishes the citrusy scallops with julienned fresh leeks and golden fried shallots. Use scissors to cut the nori into strips.

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

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.
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.
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.

Suggested Pairing

The Howard Park Chardonnay from Australia and the Edna Valley Paragon Chardonnay from California are Chablis-style wines that won't overpower the scallops.

Seared Scallops in Black Bean-Orange Vinaigrette

Suggested Pairing

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