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Pan Seared Sea Scallops with Sweet & Sour Fennel and Orange Sesame Sauce
Makes 4 Servings
*16 large sea scallops, small muscle flaps removed
*1 tbls. shichimi togarashi (see Notes)
*1 tbls. kosher salt
*4 nori sheets, cut into 16 strips
*4 lemon grass, cut on an angle into 8 pieces
*2 tbls. unsalted butter
*Sweet & Sour Fennel
*1/3 cup orange concentrate
*1 tsp. sugar
*1/4 cup soy sauce
*1 tbls. chopped ginger
*3 tbls. sesame oil
*1 cup canola oil
*12 orange segments
*4 chervil sprigs
*1 tbls. fine chopped chives
1Season the scallops with shichimi togarashi and kosher salt. Roll each scallop in one strip of nori. Put 2 scallops on each lemon grass skewer.
2In a 12-inch nonstick saute pan, heat up the butter over high heat until it starts to turn brown. Place the scallops in the saute pan white face down. Cook until golden brown (about 2 minutes). Using kitchen tongs, turn the scallops and reduce the heat to medium. Let cook until the other side is browned and scallops are on the rare side (about 2 to 3 minutes). Remove the scallops and set them on paper towels to take off any excess oil.
3To prepare the Orange Sesame Sauce: in a blender, combine orange concentrate, sugar, soy sauce and ginger. Blend until smooth. With the blender still on, slowly add the oils.
4Serve sauce at room temperature.
5To plate, mound the Sweet & Sour Fennel in the center of 4 plates. Top with scallops. Drizzle with Orange Sesame Sauce. Garnish each plate with 3 orange segments, 1 chervil sprig and 1/4 tablespoon of chopped chives.
  • Shichimi togarashi is a Japanese pepper mix found in most Asian markets
  • Plan your time to include about 1 hour to prepare the Sweet & Sour Fennel.

Chef Omar Laaraj, Baang Cafe & Bar, Greenwich, CT and Baang Cafe at Woodbury Commons, Woodbury, NY