Skip to main content

Yuzu Sea Scallops

Image for Yuzu Sea Scallops
plate

Yield

8 appetizer servings

kikkoman products used:

ingredients

High-Pressure Tomato Sauce:
50 ounces sweet cherry tomatoes
1 tablespoon Spanish olive oil, or rich neutral oil
1 ounce Italian double concentrate tomato paste
1/2 ounce high-quality wakame, washed and cut into 2 x 3 x 3–inch pieces
1 cup water
2 tablespoons Kikkoman Kotteri Mirin
2 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
1 teaspoon fructose powder
1/4 teaspoon sea salt

 

Yuzu Scallops:
8 wild-harvested fresh scallops, 2 ounces each
2 tablespoons yuzu olive oil

directions

High-Pressure Tomato Sauce:
Process the cherry tomatoes in a food processor in small batches, just until crushed. Warm the olive oil in the bottom of the pressure cooker for 60 seconds. Add the crushed tomatoes, stir for a few minutes and add the remaining ingredients. Stir together and put on the pressure-cooker lid and cook until high-pressure setting is on. Turn down heat and cook on high-pressure setting for 30 minutes. Turn off heat and allow pressure cooker to cool until safe to open; follow the safety instructions on your pressure cooker. Strain the sauce through a medium sieve to remove seeds, and set aside.

 

Yuzu Scallops:
Put sea scallops into sous-vide package with oil, vacuum seal and cook in a circulator water bath at 128°F for 1 hour. Remove scallops from package and sear lightly on both sides.

 

Assembly:
For an appetizer portion, spoon 1 ounce heated tomato sauce onto a plate, arrange 1 seared scallop on top and garnish with nori komi furikake with 1 pinch wild fennel pollen added.

 

Recipe by Chef Mark Miller

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
Click to scroll back to the top