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![Kevin Ripley](/wp-content/uploads/2024/01/Kevin-Ripley.png)
Kevin Ripley
Senior Director of Culinary
Maggiano’s Little Italy
Seared Jumbo Scallops with Green Apple-Citrus Mirin
Recipe courtesy of Kevin Ripley
Sponsor: Kikkoman
Servings: 1
Ingredients
Citrus Mirin Base (Yield 9 oz):
- 1/3 c Kikkoman® Kotteri Mirin®
- 3 Tbsp Kikkoman® Rice Vinegar
- 1/3 c fresh orange juice
- 2 Tbsp fresh lime juice
Seared Jumbo Scallops:
- 5 U10 dry-pack scallops
- Salt and pepper, as needed
- 2 Tbsp avocado oil
- 2 Tbsp Kikkoman® Sushi Sauce
- 1 c Moroccan couscous (cooked and cooled)
- ½ c chopped spinach
- 1 Tbsp finely chopped sun-dried tomatoes
- 1 Tbsp chopped fennel fronds, plus extra for garnish
- 1 ½ Tbsp unsalted butter
- 2 oz Citrus Mirin Base
- 1 ½ Tbsp small dice green apple, peel on
Directions
Citrus Mirin Base:
- Combine all ingredients and keep refrigerated until ready to use.
Seared Jumbo Scallops:
- Season the scallops all over with salt and pepper.
- In a hot pan over high heat, add the oil until smoking and then add the scallops.
- Cook approximately 1 minute per side, until deep brown caramelization is achieved.
- Add the Kikkoman Sushi Sauce and baste the scallops with sauce on all sides until it caramelizes on scallops. Remove from heat and set aside.
- In a sauté pan over medium heat, add the couscous, spinach, sun-dried tomatoes, fennel fronds and 1 Tbsp of the butter and incorporate. Once warm, add salt to taste.
- In a small saucepan over medium heat, warm the Citrus Mirin Base, remaining ½ Tbsp butter and apples.
- In a large rimmed bowl, place the couscous mixture in the center.
- Spoon Mirin Sauce around the outside of the couscous.
- Place scallops on top of couscous and top with a touch of the Sushi Sauce from the pan.
- Garnish with additional fennel fronds.
Chef Notes
Couscous should be prepared simply with a little oil, salt and pepper and plumped with fork after it steams in the bowl.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley