Scallops—Asian flavour infused
A recipe developed for Le Bon Magot that includes their Kumquat Conserve.
Fresh scallops smell like the ocean breeze. They can have a bag of orange roe attached to them—which is delicious to eat and not to be discarded. Cooking them in butter or brown butter-beurre noisette adds to the deliciousness. The kumquat comes through vibrantly with the addition of orange juice.
340 g - 3/4 lb fresh sea scallops
sprinkle of Nanami Togarashi
2 tsp salted butter
Wash and pat dry the scallops. Sprinkle with Nanami Togarashi.
In a skillet, heat half the butter until it sizzles and foams. Add half the scallops. Cook over high heat until the scallop has caramelised. Turn and cook the other side. Transfer to a plate. Repeat with the remaining butter and scallops.
To prepare the sauce/vinaigrette in a pan, bring to a boil, then lower the heat to simmer for 7 minutes. This should become slightly thick and sticky enough to coat the back of the spoon.
2 tbsp sake
2 tsp le bon magot kumquat conserve
1.5 tsp mirin
1/2 tsp brown sugar
1 tsp light tamari soya
1/3rd cup orange juice
1 small piece of fresh ginger to infuse
1/2 tsp wasabi powder
Pour the sauce as needed over the scallops; sprinkle with seaweed salt, crushed nori, and toasted sesame seeds.
Add a side of daikon radish also with a drizzle with the same vinaigrette, zucchini flowers if available.
Yuzu sake is a good option if available.
No salt is needed in this recipe as the ingredients seem to have enough.
The sauce has plenty of umami flavour. I found the ginger really helped round up the flavours.
The kumquat comes through vibrantly with the addition of orange juice.
Allow the butter to foam up before placing the scallops to the pan.
Photo credit Niloufer Mavalvala
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