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Seared Scallops with Maitake Ginger Garlic Cream and Rice

Beau MacMillan joins Ming Tsai in episode 19 of Simply Ming to prepare this seafood feast.


  • 12 George's Bank sea scallops, side muscle removed

  • 1 fresh pineapple, cored and sliced into 1/2-inch rounds

  • 1 teaspoon minced ginger

  • 1 teaspoon minced garlic

  • 1 bunch maitake mushrooms, florets separated

  • 2 cups heavy cream

  • 1 cup Asian sauce*

  • 2 cups Master Sushi Rice

  • 1 bunch scallion greens, cut as thinly as you can on the extreme bias

  • 12 shiso leaves, for garnish

  • Kosher salt and freshly ground black pepper

  • Grapeseed or canola oil

  • *Asian Sauce:

  • 1/4 soy sauce

  • 1/4 cup mirin

  • 1/4 cup water

  • 2 tablespoons rice vinegar

  • 1/2 teaspoon brown sugar

  • 2 cloves garlic, minced

  • 1 teaspoon minced ginger

  • 1/2 tablespoon cornstarch slurry, to thicken


  • 1.

    Season scallops with salt. Lightly coat a medium saute pan with oil and heat over medium-high heat. When oil shimmers, add scallops and sear until golden. Remove scallops to a plate and add more oil to pan, if necessary. Add ginger and garlic and saute until fragrant, about 15 seconds; reduce heat to medium and add mushrooms, sauteing for about 30 seconds. Deglaze pan with heavy cream and allow to reduce by 1/3. Meanwhile, on a hot grill or grillpan, sear pineapple until lightly colored; remove to a cutting board and cut into a small dice. Once cream has reduced, add Asian sauce, Master Sushi Rice and scallions, reserving about 2 tablespoons scallions for garnish. Check for flavor and season with kosher salt and freshly ground black pepper. To serve, line four rectangular serving plates with 3 shiso leaves, spoon Master Sushi Rice mixture over and top with 3 scallops. Place a small amount of pineapple on each scallop and garnish reserved scallion greens.

  • For the Asian Sauce::

  • 1.

    Combine all ingredients except cornstarch slurry in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a simmer. Add cornstarch slurry and simmer until syrupy consistency.

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