Four seared scallops served on a bed of couscous with diced apple, spinach, and red peppers, garnished with a sprig of dill in a white bowl.

Recipes /

Seared Jumbo Scallops with Green Apple–Citrus Mirin

Name: Seared Jumbo Scallops with Green Apple–Citrus Mirin
Ingredients: Seafood

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.