Recipes
Photo by Christophor Cavalieri
Beau MacMillan's Seared Scallops with Maitake Ginger Garlic Cream and Rice
Episode 414: Master Sushi Rice
Serves 4
Ingredients
12 Georges Bank sea scallops, side muscle removed
1 fresh pineapple, cored and sliced into 1/2-inch rounds
1 teaspoon minced ginger
1 teaspoon minced garlic
1 bunch maitake mushrooms, florets separated
2 cups heavy cream
1 cup Asian sauce*
2 cups Master Sushi Rice
1 bunch scallion greens, cut as thinly as you can on the extreme bias
12 shiso leaves, for garnish
Kosher salt and freshly ground black pepper
Grapeseed or canola oil
*Asian Sauce:
1/4 soy sauce
1/4 cup mirin
1/4 cup water
2 tablespoons rice vinegar
1/2 teaspoon brown sugar
2 cloves garlic, minced
1 teaspoon minced ginger
1/2 tablespoon cornstarch slurry, to thicken
Combine all ingredients except cornstarch slurry in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a simmer. Add cornstarch slurry and simmer until syrupy consistency.
Directions
Season scallops with salt. Lightly coat a medium saute pan with oil and heat over medium-high heat. When oil shimmers, add scallops and sear until golden. Remove scallops to a plate and add more oil to pan, if necessary. Add ginger and garlic and saute until fragrant, about 15 seconds; reduce heat to medium and add mushrooms, sauteing for about 30 seconds. Deglaze pan with heavy cream and allow to reduce by 1/3. Meanwhile, on a hot grill or grillpan, sear pineapple until lightly colored; remove to a cutting board and cut into a small dice. Once cream has reduced, add Asian sauce, Master Sushi Rice and scallions, reserving about 2 tablespoons scallions for garnish. Check for flavor and season with kosher salt and freshly ground black pepper. To serve, line four rectangular serving plates with 3 shiso leaves, spoon Master Sushi Rice mixture over and top with 3 scallops. Place a small amount of pineapple on each scallop and garnish reserved scallion greens.
Related recipes
Ming's Tea-Smoked Salmon and Cucumber Maki
Assorted Cones
Assorted Nigiri
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
