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Roy Yamaguchi's Togarashi Scallops

with Beurre Blanc, Soy Mustard & Sushi Rice

35 MIN

+$7.50/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
For 4 weeks, Blue Apron is honored to be partnering with Chef Roy Yamaguchi—an award winning, Japanese-American chef and co-founder of Hawaii Regional Cuisine—to bring you a series of recipes that showcase his passion for blending techniques from his classical French restaurant training with the sunny flavors of Hawaii. Here, we’re using homemade beurre blanc (a classic French butter sauce) and a mix of soy glaze and dijon to drizzle over togarashi-seared scallops for a unique, rich flavor combo you won’t forget!
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Sea Scallops
1 cup Sushi Rice
½ lb Snow Peas
2 cloves Garlic
1 Watermelon Radish
2 oz Butter
½ cup Cream
1 Tbsp Verjus Blanc
1 Tbsp Rice Vinegar
⅓ cup Crispy Onions
2 Tbsps Soy Glaze
3 Tbsps Asian-Style Sautéed Aromatics
2 Tbsps Dijon Mustard
1 tsp Furikake
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
2 Scallions

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the soy mustard

Wash and dry the fresh produce. Peel the radish; quarter lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions. Cut the butter into small pieces. In a bowl, combine the soy glaze and mustard.

2 Cook & finish the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the sautéed aromatics. Taste, then season with salt and pepper if desired.

3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoons of olive oil on medium-high until hot. Add the sliced radish; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas, chopped garlic, and half the sliced scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes or until softened. Transfer to a bowl. Wipe out the pan.

4 Sear the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

5 Make the beurre blanc & serve your dish

To the same pan, add the remaining sliced scallions, verjus, and vinegar. Heat on medium and cook, without stirring, 30 seconds to 1 minute, or until most of the liquid has cooked off. Add the cream. Cook, whisking occasionally, 1 to 2 minutes, or until heated through and slightly thickened. Turn off the heat and gradually whisk in the butter pieces until thoroughly combined and emulsified. (If the sauce is too thick, gradually whisk in 1 teaspoon of water at a time to reach your desired consistency.) Taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished rice and cooked vegetables. Top the scallops with the beurre blanc and soy mustard. Garnish the rice and vegetables with the furikake and crispy onions. Enjoy!