Seared Scallops with Black Limbertwig Apple Salad

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Seared Scallops with Black Limbertwig Apple Salad
In this application, the apples stand-in for Korean large radishes, like daikon. If you use radish, add a dash of sugar to compensate. 10 Black Limbertwig apples, or soft-flavored delicate apples 3 drops sesame oil 3 Tbsp. tamari or Korean soy sauce 1 jalapeño, minced 2 scallions, minced 1 shallot, minced 2 Tbsp. rice wine vinegar 1 Tbsp. sea salt 1 tsp. ground black pepper 1 Tbsp. garlic powder 1 Tbsp. onion powder 3 Tbsp. sugar 3 Tbsp. toasted sesame seeds, plus extra for garnish 24 jumbo diver scallops
Make the salad by tossing together the apples, sesame oil, tamari, jalapeño, scallions, shallot, and rice wine vinegar. Set aside. To cook the scallops, combine salt, pepper, garlic and onion powders, sugar, and sesame seeds. Toss scallops in spice mix and let sit for five minutes. Heat canola oil in a pan over high heat. Once hot, sear scallops for about a minute and a half or until golden, turning about half way through. To serve, Figel recommends plating the scallops and apple salad with crunchy cellophane noodles (as shown above). Garnish with sesame seeds.