Seared Scallops in Black Bean-Orange Vinaigrette Recipe

Name: Seared Scallops in Black Bean-Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons mirin (sweet rice wine); 1 tablespoon fermented black beans, rinsed and coarsely chopped; 1 tablespoon light soy sauce; 1 shallot, minced; 1 garlic clove, minced; 2 teaspoons minced fresh ginger; 2 teaspoons rice vinegar; 1 teaspoon finely grated orange zest; Salt and freshly ground white pepper; 16 sea scallops; 2 tablespoons small cilantro leaves; One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

Servings: persons

1/4 cup extra-virgin olive oil
2 tablespoons mirin (sweet rice wine)
1 tablespoon fermented black beans, rinsed and coarsely chopped
1 tablespoon light soy sauce
1 shallot, minced
1 garlic clove, minced
2 teaspoons minced fresh ginger
2 teaspoons rice vinegar
1 teaspoon finely grated orange zest
Salt and freshly ground white pepper
16 sea scallops
2 tablespoons small cilantro leaves
One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

1
In a small bowl, whisk 3 tablespoons of the olive oil with the mirin, black beans, soy sauce, shallot, garlic, ginger, rice vinegar and orange zest.
2
Season with salt and white pepper.
3
In a large nonstick skillet, heat 1/2 tablespoon of the olive oil until smoking.
4
Season the scallops with salt and white pepper.
5
Add 8 of the scallops to the skillet and cook over high heat until well browned but still slightly translucent in the center, about 2 minutes per side.
6
Transfer to a plate, keep warm and repeat with the remaining oil and scallops.
7
Divide the nori strips among 4 dinner plates and top each portion with 4 scallops.
8
Spoon the vinaigrette over the scallops, garnish with the cilantro and serve at once.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 tablespoons mirin (sweet rice wine), 1 tablespoon fermented black beans, rinsed and coarsely chopped, 1 tablespoon light soy sauce, and more.

Yes, Seared Scallops in Black Bean-Orange Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops in Black Bean-Orange Vinaigrette

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