Seared Scallops in Black Bean-Orange Vinaigrette
- SERVINGS: 4 FIRST-COURSE SERVINGS
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.
- 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.
The Howard Park Chardonnay from Australia and the Edna Valley Paragon Chardonnay from California are Chablis-style wines that won't overpower the scallops.