RECIPE

Seared Scallops in Black Bean-Orange Vinaigrette

  • ACTIVE:
  • TOTAL TIME:
  • 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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 FIRST-COURSE SERVINGS
  • FAST

Ingredients

  • 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)

Directions

  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.