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
