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Ingredients
- 12 Large scallops
- 1/2 Tbls neutral oil
- 1/2 Tbls sesame oil
- 40g Unsalted butter
- 1/4 cup Obento brand cooking Sake
- 1 1/2 Tbls soy sauce
- 1 Tbls mirin
- 2 Tsp caster sugar
- 1/4 Tsp grated ginger
- ORANGE GINGER GEL:
- 2 Small shallots, finely chopped
- 1 Tbls unsalted butter
- 1/3 Cup rice wine
- 1 Cup freshly squeezed orange juice
- 1/2 Tsp grated ginger
- Sea Salt
- Cracked black pepper
- 1/2 Tsp agar agar
- TO SERVE:
- Scallions, thinly sliced
- Salad greens (optional)
- Fresh orange slices (optional)
Method
- ORANGE GINGER GEL:
- Gently saute the shallots in a pan on low heat with the butter until they become translucent. Deglaze the pan with the wine and reduce for a few minutes.
- Add the orange juice and ginger and season with salt and pepper. Simmer for about 10 minutes or until the sauce starts to thicken slightly.
- Strain the sauce through some cheesecloth and return to the pan, whisk in the agar agar and bring to the boil. Boil for 2 minutes then remove from the stove and chill.
- Once chilled add to a food processor and blend until smooth.
- SAKE BUTTER SCALLOPS:
- Heat your the neutral oil and sesame oil in a pan to high heat. Place the scallops in the pan and sear until browned on one side, flip the scallops over and sear the other side until browned. Remove from the pan and drain on paper towel.
- Wipe the excess oil from the pan and turn the pan down to low heat. Place butter, sake, soy, mirin, caster sugar, and ginger in the pan. Reduce the sauce until slightly thickened.
- Remove the pan from the heat and toss the scallops through the sauce. Place 3 scallops on each plate and drizzle with some of the sauce. Top with a dob of the orange ginger gel on each scallop, and a few extra dobs on the side of the plate. Sprinkle over some thinly sliced scallions. If using, add a couple of fresh orange slices and some salad greens.
Product used in recipe
- Obento - Cooking Sake