Scallops, Swiss Chard, Shiitake, Macadamia Yuzukosho Dressing

scallops with warm chard shiitake salad

I improvised this Japanese-inspired scallop recipe for a weekend lunch last week with some super fresh local scallops I got from Fresh Direct. My mom sent me a huge box of oranges from Arizona, so you will see that I will be sneaking orange into my recipes this month. The recipe below serves two.

6 large dry sea scallops
Juice and zest of 2 oranges
Juice and zest of 1 lemon
2 teaspoons of miso (use white miso or a mild brown miso)
1 handful of roasted macadamia nuts (I got these in Hawai’i when I was there last month)
1/2 teaspoon of yuzukoshō
1 scallion, chopped
1 dash of turmeric powder (optional, it gives the dressing a nice color and it’s good for you)
Olive Oil
1 bunch of rainbow Swiss chard, sliced into ribbons
1 handful of fresh shiitake, sliced
Salt & Pepper

1. Wash the scallops, pat dry, and generously salt and pepper on both sides. Set aside while you prepare the other ingredients.
2. Prepare the dressing in a blender using the following ingredients: citrus juice and zest, miso, macadamia nuts, yuzukoshō, scallion, and a glug of olive oil. Season with salt and pepper.
3. Heat a pan and add a bit of olive oil. Sauté the shiitake until they start to take on some color. Then add the chard and stir until it starts to wilt. Turn off heat and set aside.
4. Sear the scallops in plenty of butter.
5. Divide the chard the shiitake mixture onto two plates. Top with 3 scallops each. Drizzle some of the dressing on top. Serve immediately.

Fried Scallops with Apricot Chutney


Ingredients (serves two)
For the chutney:
6 fresh apricots, stone removed and roughly chopped
2 shallots, peeled and chopped
2 teaspoons of ground coriander seed
2-inch piece of fresh ginger, peeled and chopped
4 tablespoons of sherry vinegar or lemon juice
1/3 cup of brown sugar
2 dashes of Tabasco sauce (or to taste)
2 dashes of fish sauce (or to taste)
salt and pepper, to taste

For the scallops:
1/2 pound of scallops
1 beaten egg
3 tablespoons unsweetened dried coconut
3 tablespoons flat rice (poha), bashed up into a powder in a mortar and pestle or food processor
salt and pepper
Neutral oil for frying (I use grapeseed oil)

First make the apricot chutney (this part can be done ahead of time). Purée the apricots, ginger, shallots, and vinegar in a blender or food processor. Transfer to a small saucepan and add the remaining chutney ingredients. Bring to a boil and simmer for about 15-20 minutes, stirring occasionally.

Heat the oil for deep frying. Moisten the scallops in the beaten egg and then coat in a mixture of the dried coconut and flat rice that has been seasoned with salt and pepper. Deep fry into lightly golden brown. Serve immediately with the apricot chutney as a dip.


Citrus-Glazed Scallops with Avocado

Citrus Glazed Scallops

Citrus-Glazed Scallops with Avocado
Serves 2

1 ripe avocado
Half pound diver sea scallops
Juice of one orange
1/2 teaspoon of coriander seeds
1/2 teaspoon of black peppercorns
1 shallot, sliced
1 tablespoon of Sherry wine vinegar
1 inch knob of ginger
1/4 cup of dry white wine
1 tablespoon butter
1 tablespoon of cilantro, minced
1 scallion, minced

Place in small sauce pan orange juice, coriander seeds, shallot, Sherry vinegar, ginger and white wine. Bring to boil, reduce heat to low, simmer until reduced by half.

Season scallops with salt and pepper. Sear scallops in butter until lightly browned. Place scallops on plate. Do not wipe out pan.

Strain sauce mixture into pan. Bring to a boil for one to two minutes, turn off heat. Whisk in one or two pats of cold butter, until smooth and emulsified.

Peel and slice avocado on a plate with the scallops.  Top with the citrus glaze and garnish with the minced cilantro and scallion.

Seared Scallops – Corn, Tomato & Avocado Salad – Miso-Lemon Dressing

I think my mind is still in California, or at least my palate.  Maybe it’s this warm sunny weather we have been having.  The theme of this meal is Japanese-meets-Mexican-in-California.  In any case, this was a fantastic dinner for a warm night.

First make the corn mixture: Cut the kernels off a couple ears of fresh sweet corn.  Sauté them up in some olive oil with some chopped onions, bell peppers and/or chili peppers.  Season to taste with sea salt and freshly ground black pepper.  Let cool.  Or do this in advance and have it ready in the fridge.

Miso-Lemon Dressing: Whisk together 1 teaspoon of light miso, 1/2 teaspoon of honey, juice of one lemon, and about 1.5-2 teaspoons of olive oil.  Season to taste.

Corn, Tomato & Avocado Salad: Mix together some of the cooled corn mixture with some chopped up cherry/plum tomatoes, half of an avocado cut into chunks, some scallion, and a handful of cilantro (fresh coriander).  Add some of the miso-lemon dressing and mix.

Scallops: Choose “dry” diver scallops, which means that they have not been soaked in a phosphate solution that bulks them up.  Also, they are kinder on our oceans than scallops that are caught with chains dragged across the ocean floor.

Rinse the scallops, and dry thoroughly with paper towels.  Season and sear on both sides until medium-rare.

Assembly: Put some of the salad mixture on a plate.  Top with some seared scallops.  Put some of the remaining dressing on top of the scallops.  That’s it!

Variation on a theme: Corn, Plum Tomato and Gruyère Omelette

Take some of the corn mixture, add some cherry/plum tomato slices, green onion and gruyère cheese.  Toss it all in an omelette.  The corn mixture also works great by itself as a side dish.