Recipe | Sesame Scallops with Honey Soy Glaze and Fried Basil Leaves
6-8 Large fresh Maine sea scallops (packed dry scallops not soaked in water)
3 Tbs Sesame seeds
2 Tbs Cornstarch
2 Tbs Avocado Oil or any high heat oil for searing
2 Tbs Soy Sauce
4 Tbs Honey
1 Tbs Rice Vinegar
1 Tbs Kecap Manis
2 Tbs Butter
Ingredients for fried basil leaves |
8-10 fresh basil leave
avocado oil for frying
First to make your fried basil leaves.
In a cast iron skillet add enough avocado oil (or oil of your choice with high heat point) to 1/4 inch depth of skillet. On high heat, fry basil leaves for approximately 10 seconds. Just enough to get them crisp and glassy looking. Remove with slotted spoon and place on paper towel.
Make your sauce for your scallops. In a saucepan on medium high heat on stove top, add honey, soy sauce, rice vinegar and kecap manis. Stir together and bring to a low bubble. Remove from heat and add the tablespoons of butter, 1 at a time, swirling in butter. Keep warm (on low heat but do not allow to bubble again or butter will split)
Pat dry scallops. Season with salt pepper. Add sesame seeds to a plate and press scallops onto sesame seeds, each side, to coat. On another plate, dip top and bottom side in cornstarch. I do this because the cornstarch will absorb any extra moisture in the scallop and keep the sesame seeds from falling off the scallop as they cook.
Heat a cast iron skillet onto high heat and add avocado oil. Sear scallops each side for approximately 2-3 minutes. Remove from pan and place in your warm honey soy glaze, gently coat scallops.Transfer to serving plate and garnish with fried basil leaves.
*If you don't want to make this sauce, you can always substitute with our Ginger Soy Infusion Dressing, winner of 2014 NYC Fancy Food Show sofi GOLD and one of our best sellers!