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Seared Scallops with Warm Asian Slaw

Servings:
Serves two Servings
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Ingredients

Fried Leeks
  • 1/2 leek, white only, julienne
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup olive oil for frying
Dressing
  • 1/2 leek, white only, julienne
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup olive oil for frying
  • 1/2 cup honey
  • 1 tablespoon ginger, minced
  • 1/2 tablespoon garlic, minced
  • 1/4 cup mirin
  • 1/2 cup unseasoned rice wine vinegar
  • 3/8 cup dry mustard
  • 1/4 cup light soy sauce
  • 1/2 quart olive oil
  • 1/8 cup sesame oil
  • 1/2 cup sesame seeds, toasted
Asian Slaw
  • 1/2 leek, white only, julienne
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup olive oil for frying
  • 1/2 cup honey
  • 1 tablespoon ginger, minced
  • 1/2 tablespoon garlic, minced
  • 1/4 cup mirin
  • 1/2 cup unseasoned rice wine vinegar
  • 3/8 cup dry mustard
  • 1/4 cup light soy sauce
  • 1/2 quart olive oil
  • 1/8 cup sesame oil
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup napa cabbage
  • 1/2 cup purple cabbage
  • 1/2 cup carrot, peeled and julienned
Scallop
  • 1/2 leek, white only, julienne
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup olive oil for frying
  • 1/2 cup honey
  • 1 tablespoon ginger, minced
  • 1/2 tablespoon garlic, minced
  • 1/4 cup mirin
  • 1/2 cup unseasoned rice wine vinegar
  • 3/8 cup dry mustard
  • 1/4 cup light soy sauce
  • 1/2 quart olive oil
  • 1/8 cup sesame oil
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup napa cabbage
  • 1/2 cup purple cabbage
  • 1/2 cup carrot, peeled and julienned
  • 8 maine diver scallops
  • 2 tablespoon grape seed oil
  • 1 tablespoon butter

Preparation

Baking Directions:

Fried Leeks Steal This Recipe® step-by-step Instructions1. Heat oil to approximately 350 degrees Fahrenheit.

2.

Mix together cornstarch and salt.

3.

Lightly toss cut leeks in cornstarch to coat.

4.

Fry to golden brown.

Dressing Steal This Recipe® step-by-step Instructions1. Place all ingredients EXCEPT oil and sesame seeds in blender.

2.

While blending slowly, drizzle in oil to form emulsification.

3.

After all oil is added, remove from blender and add sesame seeds.

Asian Slaw Steal This Recipe® step-by-step Instructions1. Mix cabbage and carrots thoroughly in bowl.

2.

Slowly warm them in sauté pan.

3.

Add enough dressing to coat, and season with salt and pepper to taste.

4.

Hold in a warm place until scallops are ready.

Scallop Steal This Recipe® step-by-step Instructions1. Season scallops on both sides with salt and pepper, ensuring that all tabs have been removed.

2.

Add grapeseed oil to pan and heat on high until pan begins to smoke.

3.

Add scallops to pan, smooth side down, and cook for approximately 2 minutes (be sure not to overcrowd the pan, if the scallops do not fit, use another pan or do them in batches).

4.

Add butter and cook for another 30 seconds.

5.

Turn scallops to other side and cook for about 2-1/2 more minutes, until they are medium rare.

Serving Steal This Recipe® step-by-step Instructions1. Place a mound of the warm Asian slaw in the middle of each plate.

2.

Place 4 scallops in a circular pattern around the slaw.

3.

Top with fried leeks and serve.

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