I paired these scallops with a Japanese quick pickle cucumber & carrot salad. The punch of the vinegar will act as a counter to the sweetness of the chili syrup. The shichimi togarashi is non-negotiable in this dish. Go out and get some if you don't already have it in your home.
Ingredients
1/2 tsp corn starch
1/4 cup sugar (or less to taste)
1 long red chilli, seeds removed, finely chopped
1/3 cup rice vinegar
1 tsp grated ginger
2 pinches of shichimi togarashi (Japanese spice mix of salt, chilli, black pepper, sesame seeds, dried orange peel, poppyseeds and nori)
16 sea scallops, cleaned
1 tbsp olive oil
Micro cress, to serve
Preparation
Combine the corn starchwith 2 tsp cold water in a bowl. Set aside.
Place sugar, chilli and 2 tbs water in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add corn starch mixture and cook for a further 1 minute or until slightly thickened. Remove from heat and add the vinegar, ginger and togarashi. Set aside to cool.
Heat a large frypan over high heat. Toss scallops with the oil and season. In batches, sear scallops for 30 seconds each side until caramelized but still opaque in the center.
Drizzle scallops with togarashi and chilli syrup dressing and scatter with micro cress to serve.
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