Marinated Asian Seared Scallops & Jicama Slaw

Last Updated on November 13, 2019 by Chef Mireille

For this week’s contribution to Cookbook Cooking Challenge, I am using a cookbook I have had for many years, but this is my first time utilizing it for the blog. It’s  Williams-Sonoma cookbook on Asian food, with a focus on fast food. The book is divided into three sections – one for 15 minutes recipes, one for 20 minute recipes and one for 30. This recipe is from the 30 minute section.

As usual, I did make a few minor adjustments. I did not have any white miso, so I instead used Korean soybean paste. However, the Korean soybean paste has a more intense flavor, so I decreased the quantity. I also changed the ingredients for the slaw, based on what I had on hand. Jicama is one of my favorite veggies to have on hand for the summer. Although it is a root vegetable and can be enjoyed in hearty stews and curries, it has such a clean and fresh taste it works great as an addition to salads and stir fry.

Marinated Asian Seared Scallops & Jicama Slaw

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves 4

Ingredients:

• 1 tablespoon Korean soybean paste
• 1/4 cup mirin
• a pinch of salt
• 2 tablespoons grated ginger
• 1 lb. sea scallops

Slaw Ingredients:

• 2/3 cup peeled and grated carrots
• 2 cups peeled and grated jicama
• 1/4 cup rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 4 tablespoons peanut oil, divided

In a bowl, combine soybean paste, mirin, salt and ginger. Stir to combine. Add scallops and toss to coat. Leave to marinate for 15 minutes.

In a large bowl, combine carrots and jicama. Toss to combine.

To make dressing, whisk together the vinegar, sugar and salt. While whisking continuously, slowly add 2 tablespoons of the oil. Add this dresing to carrots and jicama. Toss well to combine.

In a skillet, heat remaining oil until very hot. Add scallops and cook on one side for 2-3 minutes, until well seared. Flip over and cook on the other side, until well browned, another 1-2 minutes.

Serve scallops with the slaw.

It’s a light and fresh meal…perfect to enjoy on a hot summer day!

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Marinated Asian Seared Scallops & Jicama Slaw

Prep Time20 minutes mins

Cook Time10 minutes mins

Ingredients

• Ingredients:
• 1 tablespoon Korean soybean paste
• 1/4 cup mirin
• a pinch of salt
• 2 tablespoons grated ginger
• 1 lb. sea scallops
• Slaw Ingredients:
• 2/3 cup peeled and grated carrots
• 2 cups peeled and grated jicama
• 1/4 cup rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 4 tablespoons peanut oil divided

Instructions

• In a bowl, combine soybean paste, mirin, salt and ginger. Stir to combine. Add scallops and toss to coat. Leave to marinate for 15 minutes.
• In a large bowl, combine carrots and jicama. Toss to combine.
• To make dressing, whisk together the vinegar, sugar and salt. While whisking continuously, slowly add 2 tablespoons of the oil. Add this dresing to carrots and jicama. Toss well to combine.
• In a skillet, heat remaining oil until very hot. Add scallops and cook on one side for 2-3 minutes, until well seared. Flip over and cook on the other side, until well browned, another 1-2 minutes.
• Serve scallops with the slaw.

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Linking this to Valli’s ‘Cooking from Cookbook Challenge