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Seared Jumbo Scallops with Green Apple–Citrus Mirin
Serves
1 serving
About
Chef Notes: Couscous should be prepared simply with a little oil, salt and pepper and plumped with fork after it steams in the bowl. This recipe is courtesy of Chef Kevin Ripley.Ingredients
Citrus Mirin Base (Yield 9 ounces):
1/3 cup Kikkoman® Kotteri Mirin®
3 tablespoons Kikkoman® Rice Vinegar
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
Seared Jumbo Scallops:
5 each U10 dry-pack scallops
As needed salt and pepper
2 tablespoons avocado oil
2 tablespoons Kikkoman® Sushi Sauce
1 cup Moroccan couscous (cooked and cooled)
½ cup chopped spinach
1 tablespoon finely chopped sundried tomatoes
1 tablespoon chopped fennel fronds, plus extra for garnish
1 ½ tablespoons unsalted butter
2 ounces Citrus Mirin Base
1 ½ tablespoons small dice green apple, peel on
Directions
Citrus Mirin Base:
- Combine all ingredients and keep refrigerated until ready to use.
Seared Jumbo Scallops:
- Season the scallops all over with salt and pepper.
- In a hot pan over high heat, add the oil, heat until smoking, and then add the scallops.
- Cook approximately 1 minute per side, until deep brown caramelization is achieved.
- Add the Kikkoman Sushi Sauce and baste the scallops with sauce on all sides until it caramelizes on scallops. Remove from heat and set aside.
- In a sauté pan over medium heat, add the couscous, spinach, sundried tomatoes, fennel fronds and 1 Tbsp of the butter and incorporate. Once warm, add salt to taste.
- In a small saucepan over medium heat, warm the Citrus Mirin Base, remaining ½ Tbsp butter and apples.
- In a large rimmed bowl, place the couscous mixture in the center.
- Spoon Mirin Sauce around the outside of the couscous.
- Place scallops on top of couscous and top with a touch of the Sushi Sauce from the pan.
- Garnish with additional fennel fronds.
