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.
Cooking Tips
Pan-Searing Scallops
Ginger Basics
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