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 teaspoon sriracha
- 2 teaspoons Japanese Kewpie Mayo
- 2 tablespoon ghee (clarified butter)
- 1 clove garlic, minced
- ΒΌ cup rice wine
- 1 teaspoon soy sauce
- 1 stalk green onion, finely chopped
Procedure:
- Thaw scallops overnight in refrigerator
- Transfer scallops to a bowl for brining: add salt and water, let stand for 10 minutes maximum
- Make the spicy mayo: combine sriracha and mayo, mix well; set aside
- Drain the scallops, rinse under cold water and gently pat dry with paper towels
- 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
- Make the sauce: add garlic, wine, and soy sauce to skillet; cook until liquid has reduced to about half; pour sauce over scallops
- Add a dollop of spicy mayo on top of each seared scallop and garnish with chopped green onions