Appetizer

Pan-Seared Diver Scallop & Charred Ginger-Soy Emulsion

Name: Pan-Seared Diver Scallop & Charred Ginger-Soy Emulsion
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Ingredients: 2 large diver scallops (2 oz each), side muscle removed, patted dry; 3 tablespoons unsalted butter, divided; 1-inch piece fresh ginger, peeled and sliced thin; 3 tablespoons aged soy sauce (shoyu); 1 tablespoon mirin; 1 teaspoon rice vinegar; ¼ cup pickled ginger (gari), finely shredded; 2 teaspoons neutral oil; Fleur de sel; Cracked black pepper; 1 teaspoon crispy fried ginger threads (store-bought is fine)

Two pristine diver scallops kissed in a screaming-hot pan until their edges achieve a golden caramel crust while their centers remain barely translucent. A warm brown-butter and charred-ginger emulsion pools beneath, topped with crispy ginger threads and a whisper of fleur de sel.

289cal per serving 10gprotein 15gcarbs 22gfat 12min prep 10min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this