Caramelized Wild Caught Sea Scallops Recipe
black bean sauce noire, snap pea shemeji salad, parsnip puree, yuzu scallion oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Black Bean Sauce Noire
Snap Pea Shemeji Salad
Parsnip Puree
Yuzu Scallion Oil
Method
Scallops
- 1
Prepare Scallops
Pat the scallops dry with paper towels, and season both sides with salt and black pepper.
- 2
Sear Scallops
Heat the olive oil in a large skillet over medium-high heat. Add the scallops, making sure they are not overcrowded, and sear for about 2-3 minutes on each side until golden brown. Add the butter in the last minute, basting the scallops with melted butter. Remove from skillet and keep warm.
Black Bean Sauce Noire
- 3
Make the Sauce
In a small saucepan over medium heat, combine black bean paste, soy sauce, brown sugar, minced garlic, and sesame oil. Stir well and let it simmer for about 5 minutes until slightly thickened.
Snap Pea Shemeji Salad
- 4
Parsnip Puree
- 5
- 6
Blend the Puree
Add heavy cream, butter, salt, and black pepper to the cooked parsnips. Blend using an immersion blender or food processor until smooth and creamy.
Yuzu Scallion Oil
- 7
Combine Ingredients
In a small bowl, mix together yuzu juice, finely chopped scallions, and olive oil. Stir to combine and set aside.
