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