Thursday, 21 July 2022

Scallops -Asian flavour infused

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 themwhich 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.

Serves 4 

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

To assemble
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 courtesy Niloufer Mavalvala


My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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