Friday, January 6, 2012

Pan Seared Scallop served with mushroom in mirin-shoyu sauce

Scallops are elegant, easy, quick-cooking, and delicious. These are the reasons I have chosen to serve this as one of the dishes during the recent year-end party. The trick is in quick simple preparation, so the scallops are perfectly cooked and the flavor shines through.

I like the mirin-shoyu mushroom that is served with seared foie gras at Restaurant Ember and decided to recreate that and serve with the scallop.


10 U10 fresh scallops
3 packs shimeji mushroom
garlic (finely sliced)
3 tablespoons Good grade shoyu
3 tablespoons mirin
Salt and Pepper
1 tablespoon butter
Sprigs of thyme (Garnish)


Remove the scallops from the fridge so it can come to room temperature when you are ready to cook it.

In a hot saute pan, add a tablespoon of oil then add the mushroom and garlic. Saute until the mushroom is nice, soft and brown. Finish off with shoyu and mirin.

Set aside to keep warm.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot.
Season the scallops with salt and pepper.

Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed.

Once a nice crust has developed, flip it over and add a tablespoon of butter.
Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil

To plate, add a full spoonful of the saute mushroom at the bottom of the bowl. Place the scallop on top of the mushroom and garnish with thyme.

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