Big, plump sea scallops make an easy yet special dish for Valentines or any time of the year. You can pull this dinner together in about 30 minutes. To save time, make the rice and sauce ahead and heat them to serve. That beautiful purple-black rice in the photo is Forbidden Black rice.
1cupfreshly squeezed orange juice
4tablespoonssweet white miso
1tablespoongingerI use the organic minced in a jar, but fresh, finely grated is good too
1large garlic clovefinely chopped
1-2teaspoonstoasted sesame oil
6very large dry sea scallopsapproximately 10 ounces/285 grams
Sea salta few sprinkles of each, ground black pepper and granulated garlic as needed
1/3cupdry white wine80 ml, sake, fish broth or water
Make the sauce. In a small saucepan, whisk together all of the sauce ingredients, orange juice through sesame oil. Bring to a simmer and cook over low heat until thickened and reduced. For a smooth sauce, press the sauce through a fine sieve. Keep warm to serve immediately or cool and refrigerate to serve later. Warm before serving over low heat.
Sear scallops. Pat the scallops dry with a paper towel, then season top and bottom with salt, pepper and granulated garlic. Heat a non-stick sauté pan over medium heat with a teaspoon of oil.
When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully with tongs. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size and thickness, they will probably take between 5-7 minutes.
Recipe from Chef Sally Cameron of AFoodCentricLife.com