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Seared Scallop With Umeboshi Pickled-Plum Glaze and Shredded Shiso
Provided by: Chef Michele Bambling
Ingredients6 plump sea scallops
3 umeboshi (pickled plums, preferably from the Kii peninsula)
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon grapeseed oil
3 shiso leaves, thinly shredded
Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.
Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high heat, add scallops, and sear for about 3 minutes, until brown and caramelized. Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked.
Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish, and top with shisho leaves.(Published 2004)