Japanese: Pan Seared Scallops

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 12 oz sea scallops (medium size, approx 10 pieces)
• 1 tablespoon salt
• 1 cup lukewarm water
• 1 tablespoon sriracha
• 2 tablespoons Japanese Kewpie Mayo
• 3 tablespoon ghee (clarified butter)
• 2 cloves garlic, minced
• ¼ cup rice wine
• 1 teaspoon soy sauce
• 1 teaspoon white miso
• Lemon slices (for garnish)
• 2 stalks green onion, finely chopped (for garnish)

Procedure:

1. Thaw scallops overnight in refrigerator
2. Transfer scallops to a bowl for brining: add salt and water, let stand for 10 minutes maximum
3. Make the spicy mayo: combine sriracha and mayo, mix well; set aside
4. Drain the scallops, rinse under cold water and gently pat dry with paper towels
5. In a large non-stick skillet, heat ghee over high heat; add scallops and cook undisturbed until bottom is browned (about 2 minutes); flip scallops over and continue to cook the other side until browned; transfer scallops to serving plate but retain the ghee
6. Make the sauce: add garlic, wine, soy sauce, and miso to skillet; cook until liquid has reduced to about half while stirring occasionally
7. To serve: pour sauce over scallops, add a dollop of spicy mayo on top of each seared scallop, then garnish with a lemon slice and chopped green onions