Seared Ginger Scallops

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Seared Ginger Scallops - 10/22/2001

4 large scallops (10-20 count) 4 large Shiitake mushroom caps
1 cup soy sauce 1 cup water
1/2 cup sake 1 Tbl. minced garlic
1 Tbl. minced ginger 1 Tbl. red pepper flakes
1 Tbl. pickled ginger 1/4 cup sesame seeds

Directions

Mix soy sauce, water, sake, garlic, ginger, red pepper flakes, pickled ginger and sesame seeds. Split mixture in half. Marinate scallops and mushrooms seperately. Marinate each for 30 minutes. Sear scallops in a non-stick pan over high heat. Cook until the center of the scallops are slightly opaque. The outside will be rigid while the center is still soft. Just before the scallops are finished cooking, add the mushrooms to the pan. The mushrooms will only need to cook for a couple of minutes. Serves 2.

Recipe from Dan Bobo, Fire Creek Grill

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.