A delicate dish featuring perfectly seared scallops enhanced by a vibrant, sweet-spicy gochujang glaze, reminiscent of Chef Akira Back’s innovative ‘flame and ocean’ concept.
Chef Akira Back: Flame & Ocean Menu
A delicate dish featuring perfectly seared scallops enhanced by a vibrant, sweet-spicy gochujang glaze, reminiscent of Chef Akira Back's innovative 'flame and ocean' concept.
Ingredients
- 12 count large sea scallops patted dry
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tbsp water
- 1 tbsp vegetable oil for searing
- 2 tbsp chopped scallions for garnish
- 1 tsp sesame seeds for garnish
Instructions
- In a small bowl, whisk together sesame oil, minced garlic, grated ginger, gochujang, soy sauce, honey, rice vinegar, and water to create the glaze.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Season scallops with salt and pepper.
- Place scallops in the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through.
- Remove scallops from the pan. Reduce heat to medium, add the prepared gochujang glaze to the skillet, and simmer for 1-2 minutes until slightly thickened.
- Return scallops to the pan, tossing gently to coat them evenly with the glaze.
- Serve immediately, garnished with chopped scallions and sesame seeds.
Notes
For best results, use large, dry sea scallops. Ensure your pan is very hot before searing to achieve a beautiful crust. Serve immediately with steamed rice or a light green salad.
