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. Amazing Seafood Recipes
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)
How to Make It
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.
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