Pan
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
Made
with:
Otatuku Okonomi Sauce & Namban Vinegar
Ingredients:
Fresh
Large Sea Scallops (U 10)
Kaiware Sprouts
Peanut Oil
Popcorn Sprouts
Orange Juice
Julienne Fresh Ginger (deep fryed)
Okonomi Sauce
Micro Greens
Peanut Butter
Sesame Seeds
Shredded Daikon seasoned with
Namban Vinegar,
Honey and Sesame Seeds
Method:
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
on top.
3. Garnish with
daikon, kaiware sprouts, popcom sprouts, fried ginger julienne.
Micro greens and sesame seeds.
Other
Related Links:
Chef
Bernd Liebergesell Bio
www.otafukufoods.com
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