Skip to main content

Seared Jumbo Scallops with Green Apple–Citrus Mirin

Image for Seared Jumbo Scallops with Green Apple–Citrus Mirin
plate

Yield

1 serving

kikkoman products used:

About this recipe

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: 

  1. Combine all ingredients and keep refrigerated until ready to use. 

Seared Jumbo Scallops: 

  1. Season the scallops all over with salt and pepper. 
  2. In a hot pan over high heat, add the oil, heat until smoking, and then add the scallops. 
  3. Cook approximately 1 minute per side, until deep brown caramelization is achieved.  
  4. 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.
  5. 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. 
  6. In a small saucepan over medium heat, warm the Citrus Mirin Base, remaining ½ Tbsp butter and apples. 
  7. In a large rimmed bowl, place the couscous mixture in the center. 
  8. Spoon Mirin Sauce around the outside of the couscous. 
  9. Place scallops on top of couscous and top with a touch of the Sushi Sauce from the pan. 
  10. Garnish with additional fennel fronds.  

HUNGRY FOR MORE?

SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.

SIGN ME UP
Food recipe

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

Sign Me Up!

With recipes from chefs around the country, new applications and trends, and foodservice pro tips, discover delicious new ways to take flavor next-level with Kikkoman’s quarterly eNewsletter.

Sign Up

Click to scroll back to the top