Seafood
Seared Scallops with Ot Gan Den Hot Sauce
Ingredients
- 8 large sea scallops, patted dry
- Salt and black pepper, to taste
- 1 tablespoon avocado oil (or high-heat neutral oil)
- 1–2 tablespoons Ot Gà Đen Hot Sauce
- Microgreens or baby arugula (for plating)
- Fresh lime wedges (optional) - Pea Purée
- 1 cup frozen peas (or fresh if in season)
- 1 tablespoon olive oil
- 2–3 tablespoons vegetable broth, chicken broth, or water (adjust as needed)
- 1 small garlic clove, chopped
- 1 tablespoon fresh mint leaves (for brightness)
- Salt and pepper, to taste
- 1–2 teaspoons fresh lemon juice (brightens it up) - Shaved Fennel & Orange Salad
- 1 fennel bulb (fronds reserved)
- 1 large orange
- ½ small red onion very thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice (or orange juice from the segments)
- Salt and cracked black pepper, to taste
- Optional for garnish: Fennel fronds (the leafy green tops) Microgreens
- A pinch of flaky salt
Directions
- 1
Prep Scallops: Pat the scallops very dry with paper towels and season with salt and pepper.
- 2
Sear: Heat oil in a heavy skillet (preferably well seasoned cast iron) over medium-high heat. Once hot, place the scallops down gently — don’t move them. Sear 2 minutes until golden brown, then flip and cook another 1–1.5 minutes.
- 3
Plate: Arrange a small bed of microgreens or baby arugula. Top with seared scallops.
- 4
Drizzle: Generously drizzle Ot Gà Đen over the scallops. Add a squeeze of lime if desired. - Bring a small pot of salted water to a boil. Add peas and cook for 1 minute (just enough to get them vibrant green and tender).
- 5
Immediately drain and transfer to a bowl of ice water to stop cooking (this keeps them super green). Drain peas from ice water. Add peas to a blender or food processor.
- 6
Add olive oil, broth/water, garlic, mint, a pinch of salt and pepper. Blend until very smooth, scraping sides as needed. Add more broth/water 1 tablespoon at a time if needed for smoother texture.
- 7
Taste and adjust seasoning with salt, pepper, and lemon juice.
- 8
Prep the fennel: Trim the fennel bulb and slice it as thinly as possible using a mandolin or very sharp knife so it’s very delicate and almost see-through.
- 9
Segment the orange: Using a knife peel the orange. Slice between the membranes to release orange segments (“supremes”). In a medium sauce pan add olive oil. When hot add the red onion and sauté for 2-3 minutes. Add the fennel and sauté for another 2-3 minutes.
- 10
Remove from heat In a bowl, gently toss fennel, orange segments, and red onion with olive oil and lemon juice. Season lightly with salt and cracked pepper.
- 11
Plating: Add the pea puree to a small plate then gently top with 2-3 scallops. Using tongs, pick up a small mound and gently “pile” it onto the plate beside the scallops.
- 12
Optional: sprinkle a few fennel fronds or microgreens on top.
