Blackened Scallops with Carrot Salad
1 tablespoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon kochu karu (Korean chile flake) or other chile
8 each large Day Boat Scallops
2 cups shredded organic carrots (use a turning slice or food processor)
Juice of 1 lemon
1 small Serrano chile, minced
2 tablespoons grapeseed oil
2 scallions sliced very thinly, white and green part separated
1/4 cup Citrus-Mint Syrup
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Preheat cast-iron pan over high heat. On a plate, combine paprika, sugar, teaspoon kosher salt and kochu karu. Press scallops into the spice mixture, coating the top and bottom. Add a touch of oil to pan (it should smoke) and sear scallops, about 3 minutes per side. Let scallops rest for about 1 minute befor slicing in half across the equator. Meanwhile, in a medium bowl, combine carrot, lemon juice, chile, grapeseed oil, scallions and salt and pepper and toss to thoroughly coat. To serve, place a small mound of carrot salad in center of 4 plates. (Or, use an o-ring and press the carrot salad into it.) Top salad with scallion greens and 1 scallop, sliced in half. Garnish plate with Citrus-Mint Syrup.
Veuve Clicquot Brut Yellow LabelOne of Ming's favorites. Mostly pinot noir for a firm structure, rounded with small amount of pinot meunier, along with one-third Chardonnay for elegance and finesse. Fruit & brioche aromas with a refreshing finish. The bright yet rounded flavors pair well with this scallop dish, enhancing it without competing with it.