Beau MacMillan's
Seared Scallops
with Maitake Ginger Garlic Cream and Rice
Serves 4
 

• 12 George's 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

Season scallops with salt. Lightly coat a medium sauté 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 sauté until fragrant, about 15 seconds; reduce heat to medium and add mushrooms, sautéing 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.

*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.