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Savor the exquisite flavors of our Blackened Scallop, perfectly seared to create a smoky crust that locks in its tender juiciness. Accompanied by a refreshing pickled ginger salad, this dish balances heat and zest, while a rich tamari-balsamic reduction adds a delightful umami twist. Each bite is a harmonious blend of textures and tastes, making this a must-try for seafood lovers.

Pat the scallops dry and season them with Cajun seasoning on both sides.

Prepare the Scallops

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

Sear the Scallops

In a bowl, mix the sliced ginger, rice vinegar, and sugar. Let it sit for at least 30 minutes to pickle.

Pickle the Ginger

Combine the pickled ginger, cucumber, carrot, and cilantro in a large bowl. Toss gently to combine.

Prepare the Salad

In a small saucepan, combine tamari sauce and balsamic vinegar. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Stir occasionally to prevent burning.

Make the Reduction

Large sea scallops

Cajun seasoning

Olive oil

Fresh ginger, thinly sliced

Rice vinegar

Sugar

Cucumber, thinly sliced

Carrot, julienned

Fresh cilantro, chopped

Tamari sauce

Balsamic vinegar

Blackened Scallop, Pickled Ginger Salad, Tamari-Balsamic Reduction

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Make Blackened Scallop, Pickled Ginger Salad, Tamari-Balsamic Reduction Recipe in just 1h . Savor the exquisite flavors of our Blackened Scallop, perfectly seared to create a smoky crust that locks in its tender juiciness. Accompanied by a refreshing pickled ginger salad, this dish balances heat and zest, while a rich tamari-balsamic reduction adds a delightful umami twist. Each bite is a harmonious blend of textures and tastes, making this a must-try for seafood lovers.

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

Ingredients

Scallops

Pickled Ginger Salad

Tamari-Balsamic Reduction

Method