Seared Scallops Recipe
Gochujang Glazed Pork Belly, Pickled Daikon, Thai
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Ingredients
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Seared Scallops
Gochujang Glazed Pork Belly (prepared)
Pickled Daikon (quick pickle)
Thai Flavor Accents
Method
Pickled Daikon (quick pickle)
- 1
Make quick pickle
In a small bowl or jar combine rice vinegar, water, sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add julienned daikon and sliced chile if using. Press down so daikon is submerged. Let sit at room temperature for at least 15 minutes or refrigerate for up to 4 hours. Drain just before plating, reserving 1 tsp of the pickling liquid to drizzle if desired.
Gochujang Glazed Pork Belly (prepared)
- 2
Prepare glaze and warm pork
In a small saucepan or microwave-safe bowl, combine gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil and minced garlic. Warm gently over low heat until glossy and combined, about 2 minutes. Taste and adjust for balance (more honey for sweetness, more vinegar for tang). Toss sliced cooked pork belly with 2–3 tbsp of the glaze to coat and warm through over medium-low heat in a skillet for 2–3 minutes. Keep warm.
Seared Scallops
- 3
Dry and season scallops
Pat scallops very dry with paper towels—removing surface moisture is essential for a good sear. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, distributing evenly.
- 4
Heat pan
Place a heavy-bottomed skillet (cast iron recommended) over medium-high heat. Add 2 tbs neutral oil and heat until shimmering and just beginning to smoke.
- 5
Sear scallops
Working in a single layer without crowding, place scallops flat side down in the hot skillet. Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops and add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for 20–30 seconds to baste and finish cooking—scallops should be opaque at the center and slightly springy (total cook time ~3–3.5 minutes depending on size). Remove scallops to a warm plate and rest for 1 minute.
- 6
Finish with Thai accents
Immediately after removing scallops, return the warmed, glazed pork belly to the pan briefly (10–15 seconds) to reheat and pick up any browned fond. Add 1 tbs fresh lime juice and 1/2 tsp fish sauce to the pork and gently toss. Spoon a small amount of the reserved gochujang glaze over pork if needed to achieve a glossy finish.
- 7
Plate
On each plate arrange 6 scallops. Place a portion (about 100 g) of the glazed pork belly alongside or partly underneath the scallops. Add a small mound (~2 tbsp) of drained pickled daikon. Spoon any remaining glaze sparingly over the pork and scallops (avoid overpowering scallops). Garnish with thinly sliced scallion, a sprinkle of toasted sesame seeds and microgreens or cilantro. Optionally drizzle the reserved 1 tsp pickling liquid and a few drops of lime juice around the plate for brightness.