Roy Yamaguchi's Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice
Premium

Roy Yamaguchi's Togarashi Scallops

with Beurre Blanc, Soy Mustard & Sushi Rice

35 MIN
+$7.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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!
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roy Yamaguchi's Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice
Title
  • 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
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the soy mustard
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.

Cook & finish the rice
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.

Cook the vegetables
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.

Sear the scallops
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.

Make the beurre blanc & serve your dish
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!

Tips from Home Chefs

Roy Yamaguchi's Togarashi Scallops

Prepare the ingredients & make the soy mustard
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.

Cook & finish the rice
Cook the vegetables
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.

Sear the scallops
Make the beurre blanc & serve your dish
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!

Browse Steps
1 of 5