Pan Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Rice and Farro

   Rinse the farro and forbidden black rice under cold water. Cook them separately according to package instructions until tender, then set aside.

2. 2

   Make the Tangerine Miso Vinaigrette

   In a small bowl, whisk together the tangerine juice, white miso, and nuoc cham until smooth. Set aside.

3. 3

   Pickle the Lotus Root

   Slice the lotus root thinly and soak it in a mixture of vinegar, sugar, and salt for at least 30 minutes to pickle.

4. 4

   Blister the Shishito Peppers

   Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the shishito peppers and cook until blistered, about 5-7 minutes. Remove and set aside.

5. 5

   Prepare the Scallops

   Pat the scallops dry and season them with salt, pepper, and togarashi seasoning. Heat the remaining olive oil in the skillet over high heat.

6. 6

   Sear the Scallops

   Add the scallops to the hot skillet and cook for 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

7. 7

   Plate the Dish

   On a plate, arrange a bed of farro and black rice, top with seared scallops, drizzle with tangerine miso vinaigrette, and garnish with pickled lotus root, pea tendrils, and blistered shishitos.