Daily Archives: January 29, 2019

Haku Smoked Shoyu Seared Scallops And Firecracker Shrimp

Haku Smoked Shoyu Seared Sea Scallops

I wish you could have smelled the aroma of this smoky soy sauce in my kitchen as I was searing the scallops ~ it was heavenly! As promised here is one of my favorite recipes using the Haku Smoked Shoyu Soy Sauce that I bought at Fresh Market (also available on-line). This is a SUPER easy recipe!

Haku Smoked Shoyu Seared Sea Scallops

2 appetizer size servings

2 tablespoons vegetable oil

2 teaspoons Haku Smoked Shoyu Soy Sauce + 1 teaspoon for finishing

6 large (10 scallops to a pound) sea scallops

2 crisp celery stalks, but into strips on a mandoline slicer

1/2 lime

Pat scallops dry with paper towels. Place vegetable oil and 2 teaspoons soy sauce in a medium size saute pan. Heat until sizzling. Place scallops in hot oil and sear on one side. When the scallops have a nice caramelized sear on one side, turn the scallops and sear on the other side. Place strips of celery on top of the scallops and drizzle some of the oil over the celery. Spritz the scallops with the juice of the lime. Placed the scallops on appetizer plates for service.

Tips for searing scallops:

  1. Make sure the oil is sizzling hot.
  2. Use dry sea scallops. They have enough surface area for a nice sear.
  3. Pat the scallops dry with paper towels before searing.
  4. The scallops will stick to the pan until they are ready to turn. Nudge the scallop with a metal spatula and if it doesn’t easily give then it is not ready to turn.

Photo by Pixabay on Pexels.com

Firecracker shrimp are super easy to make!

Firecracker Shrimp

Firecracker Shrimp

2 appetizer size servings

1/2 cup flour

2 teaspoons Old Bay Seasoning

1/2 pound peeled deveined shrimp (26-30 count)

1/4 cup vegetable oil

1/4 cup Asian sweet chili sauce (I like Grama’s sweet chili sauce for this recipe – available at Fresh Market or on-line)

Juice and zest of 1/2 lime

Place flour and Old Bay seasoning in a plastic bag, seal and shake the bag. Place the shrimp in the bag, seal and shake to cover the shrimp.

Heat the oil in a medium size saute pan to sizzling. Add shrimp and cook until lightly browned then flip the shrimp to brown the other side. Remove the shrimp from the pan and discard the oil. Return the shrimp to the pan and cover with Asian sweet chili sauce. Stir to coat the shrimp with the sauce. Spritz the shrimp with lime juice and sprinkle with lime zest. Serve on appetizer plates.

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