Roasted Sea Scallops in Okonomi Peanut Emulsion, Daikon Relish,
Popcorn Sprouts and Fried Ginger Snaps
By Chef Bernd Liebergesell,
Westin St. Francis Hotel,
San Francisco, CA
Otatuku Okonomi Sauce & Namban Vinegar
Large Sea Scallops (U 10)
Julienne Fresh Ginger (deep fryed)
Shredded Daikon seasoned with
Honey and Sesame Seeds
1. Season scallops
with salt and pepper. Heat peanut oil until very hot.
2. Pan fry scallops
nice and brown on both sides but still a little raw in a the
middle. Remove from the pan, deglace pan with orange juice.
Add Okonomi Sauce and peanut butter. Bring to a quick boil
and remove from heat. Pour sauce on the plate, place scallops
3. Garnish with
daikon, kaiware sprouts, popcom sprouts, fried ginger julienne.
Micro greens and sesame seeds.
Bernd Liebergesell Bio