Restaurants›Roy's Waikiki›Blackened Scallop, Pickled Ginger Salad, Tamari-balsamic Reduction Recipe

Blackened Scallop, Pickled Ginger Salad, Tamari-balsamic Reduction Recipe

Inspired by Roy's Waikiki
Time1h
Serves4

Experience the bold flavors of our Blackened Scallop, perfectly seared to a crisp finish and paired with a refreshing Pickled Ginger Salad. Drizzled with a rich Tamari-Balsamic Reduction, this dish offers a delightful balance of smoky, tangy, and umami notes that will transport your taste buds to new heights.

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Ingredients

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Scallops

Pickled Ginger Salad

Tamari-Balsamic Reduction

Method

Scallops Preparation

1

Season the Scallops

Pat the sea scallops dry with a paper towel. Rub Cajun seasoning evenly on both sides of the scallops.

2

Cook the Scallops

Heat olive oil in a skillet over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until blackened and cooked through. Remove from heat and set aside.

Pickling the Ginger

3

Prepare Pickled Ginger

Place the sliced ginger in a bowl, sprinkle with salt, and then pour the rice vinegar over it. Let it sit for at least 30 minutes to pickle.

Making the Salad

4

Combine Salad Ingredients

In a large bowl, combine the pickled ginger, julienned cucumber, shredded carrot, and chopped cilantro. Toss well to combine.

Tamari-Balsamic Reduction

5

Prepare the Reduction

In a small saucepan, combine the tamari sauce and balsamic vinegar. Bring to a boil, then reduce heat and simmer until reduced by half and thickened, about 10-15 minutes.

Assembly

6

Plate the Dish

On a serving plate, place a portion of the pickled ginger salad. Top with the blackened scallops and drizzle with the tamari-balsamic reduction.