Seared Scallops with Caper, Shiitake and Green Onion Relish
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 407
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 71
- Sodium
- 1050
- Total: 9 hr 5 min (includes brining time)
- Active: 35 min
Ingredients
Caper, Shiitake and Green Onion Relish:
1 ounce shiitakes, sliced
1 tablespoon thinly sliced green onion
1 tablespoon minced mixed olives
1 teaspoon thinly sliced shallots
1 teaspoon soy sauce
1/3 teaspoon chopped capers
1/3 teaspoon minced garlic
1/3 teaspoon red pepper chile flakes
1/3 teaspoon mirin
1/3 teaspoon sesame oil
Kosher salt and freshly ground black pepper
Seared Scallops:
6 ounces scallops (U/10 or 16/20), cleaned
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
Salad:
2 tablespoons alfalfa or broccoli sprouts
1 tablespoon thinly sliced green onion
1/3 teaspoon lemon
1/3 teaspoon olive oil
Kosher salt and freshly ground black pepper
Directions
- For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
- When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
- For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
- Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
- Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
- Place the relish on a plate and arrange the scallops around it.
- For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
- Place the salad in the center of the scallops. Serve immediately