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Pan-seared Sea Scallops with Roasted Green Chile-Soy Sauce

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

Roasted Green Chile-Soy Sauce:
1 diced shallot
1 chopped garlic clove
3 tablespoons olive oil
1/4 cup golden raisins
5 tablespoons Kikkoman Less Sodium Soy Sauce
2 tablespoons fresh lime juice
2 poblano peppers, roasted, peeled and seeded
1 tablespoon chopped cilantro

12 large sea scallops
2 tablespoons Kikkoman Less Sodium Soy Sauce
4 teaspoons olive oil
zest of 1 orange, julienned

directions

To make Roasted Green Chile-Soy Sauce: In small pan, saute shallot and garlic in 1 tablespoon of the olive oil about 1 minute or until soft. Add raisins, soy sauce and lime juice; simmer about 2 minutes or until raisins are soft. In food processor, puree peppers, raisin mixture and cilantro. With motor running, slowly add remaining 2 tablespoons oil. Process until smooth, adding more oil if necessary. Hold at room temperature until needed. (Yield: 1 cup)

Pat scallops dry with paper towels. Cut a cross-hatch pattern 1/4-inch deep on top of each scallop. Brush scallops on both sides with soy sauce. In non-stick pan, heat oil. Place scallops in pan, cut side down. Sear 2 minutes, turn and sear 2 minutes more. Spoon 4 tablespoons Roasted Green Chile-Soy Sauce onto each of 4 plates. Arrange 3 scallops on top of sauce, cut side up. Garnish with orange zest.

Recipe by Stefanie Poulin, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Alumni Finalist

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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