SAUTÉED SCALLOPS WITH TOMATO-ORANGE OROSHI SAUCE
In Japan, grilled fish is typically accompanied by grated daikon oroshi, which diners sprinkle with soy sauce or ponzu, as preferred. Here, this classic oroshi features colorful and flavorful touches of tomato and orange, seasoned with soy sauce and vinegar in a twist on Japanese style.
Serves 2 as a first course
366 kcal Protein 12.9 g Fat 6.7 g (per serving)
Oroshi grated daikon sauce
- Piece of daikon, about 8-10 cm / 3 ¼-4 in. long; 70-80 g / 2.5-3 oz.
- 1 firm ripe tomato, 180-190 g / 6-7 oz.
- 1/4 orange, segmented*
- Hot pepper sauce
- 2 T Kikkoman Soy Sauce
- 3 T grain vinegar
- Preferred salad greens or green leaf lettuce
- A few sprigs each of fresh dill, chervil, Italian parsley
- 10-12 fresh scallops**, total 200-220 g / 1/2 lb.
- 1 T or more pure olive oil
- Salt and black pepper
- 2 T sake (for deglazing); or water if unavailable
- To prepare the oroshi sauce, peel and grate enough daikon to make 2 T after the moisture has been squeezed out. Peel the tomato, cut into bite-size pieces and pulse very briefly in a food processor until coarsely chopped, taking care not to make juice. Cut each orange segment into several pieces.
- Gently blend the grated daikon and orange pieces with the chopped tomato. Add a few drops of hot pepper sauce to taste. Set aside.
- Mix the soy sauce and vinegar, set aside; arrange salad greens and herbs on one side of a serving plate.
- Rinse and pat dry the scallops. In a frying pan, heat olive oil and sauté both sides of the scallops over medium heat, until a skewer can be inserted smoothly. Season lightly with salt and pepper, remove scallops and set aside. To deglaze the pan, add sake and scrape the bottom, then bring to boil until the juice becomes syrupy.
- Place the sautéed scallops alongside greens on the serving plate. Sprinkle the deglazed liquid over the scallops, then spoon tomato-orange oroshi sauce over them.
- When eating, sprinkle soy sauce-vinegar dressing over the tomato-orange oroshi sauce and greens.
* May substitute other citrus such as grapefruit; it is more acidic than oranges, so reduce amount of vinegar and add a little honey for sweetness.
** If using sashimi-quality, sauté both sides only briefly.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml