Marinated Asian Seared Scallops & Jicama Slaw

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Asian Seared Scallops, Jicama SlawFor 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.

scallop -edit

Serve scallops with the slaw.

Scallop Plate -edit

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

Seared Scallops -edit

Asian Seared Scallops, Jicama Slaw
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Marinated Asian Seared Scallops & Jicama Slaw

Prep Time20 minutes
Cook Time10 minutes

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.
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

Linking tCCC Logohis to Valli’s ‘Cooking from Cookbook Challenge

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.