Easy Seafood Seared Scallops with Asian Flavours
It might be surprising to find wok vegetables, handrolls, and sushi on menus in Southern France. But, as we know, the culinary world is global, and chefs love experimenting with Asian-flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 Côtes de Provence rosé. My recipe for classic French Coquilles Saint-Jacques with heavy cream would not suit the wine. So, I decided on the Asian flavours for this seared scallop dish.
The fish or shellfish require a short cooking period for most seafood dishes, and scallops are no exception. However, seared scallops are easy to master, quick to cook and delicious. Make sure to cook the scallops in a hot skillet.
My friend Kevin gave me two small bottles of liquid gold the other day. They contain restaurant-grade soy sauce and tamari from Momofuku In New York City. As the restaurant’s website says, “If you’re used to grocery store soy sauce and tamari, you’ve never had anything like these.” That is an understatement! A tiny taste of these two sauces has ruined me for anything I can get locally. Continue reading here for the preparation photos on my website, Cocoa & Lavender.
Wasabi Seared Scallops with Tamari Butter
- 4 tbsp Unsalted Butter divided
- 1 tbsp Tamari best-quality
- 1/2 tsp Yuzu Juice or lemon or lime juice
- 4 oz Chestnut Mushrooms or oyster or shiitake mushrooms
- Kosher Salt
- 10 Sea Scallops tough muscle removed and discarded
- 1/2 tbsp Wasabi Powder
- 1/2 Lemon Zested try to create decorative curls
- Heat 2 tablespoons butter over low heat. When melted, stir in tamari and Yuzu juice. Set aside.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Trim and add chestnut mushrooms, and sauté for 5 to 10 minutes, or until browned and tender. Season with salt and keep warm.
- Pat sea scallops dry, removing the tough muscle on the side. Place wasabi powder on a small plate, and dip the flat sides of each scallop in the wasabi powder. Place scallops on a plate.
- Heat the remaining tablespoon of butter in a small skillet over medium-high heat. When butter is bubbling, add the sea scallops. Cook over medium-high heat for one minute, then reduce heat to medium. (Over higher heat, the wasabi powder tends to burn.) Continue cooking until the first side is golden brown, then turn and cook the other side until golden brown.
- Rewarm the tamari Butter and whisk well to emulsify. Divide the tamari butter between two serving plates. Place cooked scallops on the sauce, top with sautéed mushrooms, and then with zested curls from the lemon. Serve immediately.