RETURNING SOON

Diane's Seared Sea Scallops

DIANNE108Solo 2
Three Courses
skill level
Moderate
time
1-30min
servings
4
cost
$
Contributed by :
A taste of Sea Scallops, Quail Eggs, and Daikon and Pea Tendril Salad.
share
ingredients
  • 1/2 cup Olive Oil plus 2 tablespoons
  • 3 Garlic cloves (minced)
  • 1/2 Daikon Radish (peeled; cut into thin strips)
  • 1 package of Pea Tendrils
  • 2 tablespoons Gochujang
  • 1 tablespoon Mirin
  • 4 tablespoons Rice Wine Vinegar
  • 1 teaspoon Sesame Seed Oil 
  • 1 teaspoon Soy Sauce 
  • 6 Quail Eggs 
  • 1 tablespoon Unsalted Butter 
  • 6 Diver Sea Scallops
  • 1 teaspoon Sesame Seeds
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Olive Oil plus 2 tablespoons
    3 Garlic cloves (minced)
    Take half of the olive oil – 1/4 cup – and add the 2/3rds of the minced garlic to it. Set aside.
  • 2
    1/2 Daikon Radish (peeled; cut into thin strips)
    Bring 3 cups of water to boil in a large pot. Meanwhile, get a bowl of ice, and add water to it, to create an ice water bath. When the water is boiling, add the daikon radish, and blanch for 30 seconds. Remove from water and immerse in the ice water bath. Once the radishes are cool, remove from the ice water bath, drain, dry and set aside.
  • 3
    1 package of Pea Tendrils
    In a sauté pan, heat 1 tablespoon of olive oil. When hot, add the pea tendrils, and the remaining garlic. Saute until slightly wilted, approximately 1 minute. Remove from pan, and let cool.
  • 4
    2 tablespoons Gochujang
    1 tablespoon Mirin 
    4 tablespoons Rice Wine Vinegar 
    1 teaspoon Sesame Seed Oil 
    1 teaspoon Soy Sauce
    Mix the gochujang, mirin, rice wine vinegar, sesame seed oil and soy sauce together. Add 1 tablespoon of the garlic oil (without the garlic) to the mixture, and mix well. Adjust seasoning.  Mix the daikon with a little of the vinaigrette, and add more until you get the desired taste.
  • 5
    6 Quail Eggs 
    In a frying pan, heat 2 tablespoons olive oil. Carefully crack open quail eggs, one at a time, and cook – almost like sunny side up – spooning olive oil on top to quickly cook and sear the top of the egg. Remove immediately once the top is slightly cooked. Continue until all eggs are done.
  • 6
    1 tablespoon Unsalted Butter
    6 Diver Sea Scallops
    Heat a large frying pan over high flame. When hot, add 1 tablespoon unsalted butter and 3 tablespoons garlic oil (without garlic) to the pan. Add scallops and sear on each side for approximately 1 minute. Remove from pan. Cut each scallop in half lengthwise.
  • 7
    1 teaspoon Sesame Seeds
    Put a little of the pea tendrils in the center of the plate. Top the pea tendrils off with the daikon salad. On top of the salad, put one half of the scallop – sear side down – and put the quail egg on it. Top with the remaining half of the sea scallop, sear side up. Sprinkle with sesame seeds.