East & West Recipe

Prepare seafood

Pat the scallops and shrimp very dry with paper towels. Remove the small side muscle from each scallop if present. Season both sides of the scallops and shrimp lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper (reserve remaining pepper). Let sit at room temperature for 10 minutes while you prepare other components.

Make the East-meets-West glaze

In a small bowl whisk together soy sauce (2 tbs), mirin (2 tbs), sesame oil (1 tsp), lime juice (2 tbs), honey (1 tsp), lemongrass paste (1 tsp), grated ginger (1 tbs) and minced garlic (2 cloves). Taste and adjust balance — it should be savory-bright with a hint of sweet. Reserve.

Sear scallops

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 1/2 tbs olive oil and 1 tbs butter and swirl to coat. Place scallops flat side down in a single layer without crowding (work in two batches if needed). Sear undisturbed for 1 1/2–2 minutes until a deep golden crust forms. Flip and sear the other side 30–45 seconds until just cooked through (opaque center but still tender). Transfer scallops to a warm plate and tent loosely with foil.

Cook shrimp

Wipe the skillet briefly if it has burnt bits, then add the remaining 1 1/2 tbs olive oil and 2 tbs butter over medium-high heat. When the butter foams, add the remaining minced garlic (2 cloves) and cook 20–30 seconds until fragrant. Add shrimp in a single layer and cook 1–1 1/2 minutes per side until pink and just cooked. Pour half of the prepared glaze over the shrimp in the pan and toss quickly to coat and reduce slightly (about 30 seconds). Remove shrimp to the plate with scallops.

Finish sauce and combine

Lower the heat to medium and add the reserved glaze to the skillet. Let it come to a gentle simmer and reduce for 1–2 minutes until glossy. Stir in the remaining butter (if desired) to create a silky finish. Return the scallops and shrimp to the pan just to coat for 20–30 seconds — do not overcook. Remove from heat.

Prepare aromatics and garnish

Toss the thinly sliced scallions (3 stalks), chopped cilantro (1 cup) and toasted sesame seeds (1 tsp) with the microgreens or baby cilantro (1/2 cup). If serving with rice or noodles, divide 4 cups cooked rice/noodles among plates now.

Plate and serve

Arrange scallops and shrimp atop the rice or noodles. Spoon any remaining pan sauce over the seafood. Drizzle with remaining 1 teaspoon sesame oil if desired, sprinkle the reserved 1/2 teaspoon black pepper, and scatter the aromatic herb-scallion mixture over the top. Serve immediately with lime wedges on the side.

Make-ahead and notes

Seafood is best cooked just before serving; you can prepare the glaze, chop aromatics and cook rice/noodles up to one day ahead. Pat seafood very dry before searing to ensure a good crust. Adjust soy/mirin/honey quantities for salt-sweet balance to your taste.