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Restaurants›Roy's Waikiki›Dynamite Seared Scallops Recipe

Dynamite Seared Scallops Recipe

Inspired by Roy's Waikiki

Time45m

Serves4

Asparagus-Ogo Vinaigrette, Red Bliss Potatoes

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Ingredients

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Scallops

12 pieces Fresh sea scallops

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Asparagus-Ogo Vinaigrette

1 cup Asparagus, trimmed

1 cup Ogo seaweed, chopped

3 tbsp Rice vinegar

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Honey

1 clove Garlic, minced

Red Bliss Potatoes

1 lb Red bliss potatoes, cut into quarters

2 tbsp Butter

2 tbsp Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Asparagus-Ogo Vinaigrette

1

Make the Vinaigrette

In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and minced garlic. Add chopped Ogo and asparagus. Set aside.

Cooking the Red Bliss Potatoes

2

Boil the Potatoes

In a pot, cover red bliss potatoes with water and add a pinch of salt. Boil until tender, about 15-20 minutes.

3

Drain and Season

Drain the potatoes and return them to the pot. Add butter, chopped parsley, salt, and pepper. Toss to combine.

Cooking the Scallops

4

Sear the Scallops

Heat olive oil in a skillet over high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

Plating

5

Serve the Dish

On each plate, place a portion of the red bliss potatoes, top with seared scallops, and drizzle with asparagus-ogo vinaigrette.