Asian Bay Scallops with Wasabi Cauliflower Mash
I was going for creamy rich, with a touch of sweet and heat, for this dish. It delivers! Don't fret, prep is e a s y. The bay scallops are marinated in asian sauce and soy, then pan seared.
I love these cauliflower "mashed potatoes", creamy, hot, and cool with wasabi and cream. Green onions finish the dish.
Prep Time: 20 minutes Yield: 2-3 Servings
8 ounces bay scallops, if frozen, thawed then rinsed and drained well
1/3 cup asian sauce (I use General Tso's)
1 tablespoon olive oil
2 teaspoons tamari or soy sauce
1 teaspoon lemon juice
1/4 teaspoon dried red pepper flakes
a few drops of hot sauce, optional
2 tablespoons olive oil for searing the scallops
Additional asian sauce for garnish
In a medium bowl, stir in the asian sauce, 1 tablespoon olive oil, tamari, lemon juice, dried pepper flakes, and hot sauce. Add the scallops, tossing gently to coat. Refrigerate for 30 minutes - 1 hour.
Remove scallops from refrigerator. Dry the scallops well on paper towels and let sit for 10 minutes before cooking.
Put two tablespoons of olive oil in a heavy bottomed large sauté pan heated to medium-high. Add the scallops, searing for a few minutes on each side, until golden brown. Do not crowd the pan or they will steam, and not brown properly.
Remove from heat, rest a few minutes, then serve.
Make sure to try the following wasabi cauliflower mash to accompany the scallops!
Wasabi Cauliflower Mash Serves: 4
1 12 ounce bag riced cauliflower, frozen
1/2 cup cream
2-3 tablespoons water, if needed
1/2 teaspoon wasabi paste (or more to taste)
1 teaspoon white pepper
1 teaspoon salt
1/4 cup chopped green onion
In a medium size heavy bottomed saucepan, over medium heat, combine frozen cauliflower, cream and water. Stir in the wasabi paste, white pepper, and salt.
Cook, stirring regularly, for 7-8 minutes, until much of the moisture is evaporated. Remove from heat.
Let cool slightly. Stir in chopped green onions.