This stunning dish could be coming out of the kitchen at any five-star restaurant around but tonight – it's coming out of your kitchen. The is elegant mock scallop is pan seared on each side, garnished in a spicy orange Korean glaze and served in a pool of homemade miso broth. This dish combines the deep salty and umame flavors of the miso broth with the sweet and spicy sauce to run the gambit of flavors in an entree that is truly spectacular.

Pan-Seared Tofu Scallops [Vegan, Gluten-Free]

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Cooking Time

30

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Ingredients

For the "Tallop":

  • 1 package silken tofu
  • 2 tablespoons grapeseed oil
  • 1/4 cup shallot, chopped
  • 3-4 Shitake mushrooms, sliced
  • 1/2 tablespoon Korean pepper powder 
  • 1/2 cup water
  • 1/2 orange, juiced
  • 1 teaspoon corn syrup

For the Miso Broth:

  • 2 cups water
  • 1/4 cup fennel bulb, sliced
  • 1 sheet kombu
  • 2 tablespoons miso paste
  • Slivered nori (garnish)
  • Fresno chili pepper (garnish)
  • Orange zest (garnish)
  • Sesame oil (garnish)
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Preparation

  1. Using a 1-inch ring mold or a shot glass, carefully cut out some silken tofu roughly the shape and size of a jumbo scallop.
  2. Add some oil to the skillet over high heat. Once the oil is hot enough, gently add tofu to a non-stick skillet – you should get a healthy “hiss” otherwise, it’s not hot enough.
  3. Cook it for 2 minutes (or until pan-side is nice and brown) and gently flip with either your hands or a small spatula.
  4. Cook it for an additional 2 minutes until both sides are a lovely brown color.
  5. Remove it from the skillet.
  6. In the same pan, add a little more oil, the onions, and the mushrooms. Sauté vegetables until they are soft.
  7. Add Korean pepper powder and stir the mixture until vegetables are well coated.
  8. Add the orange juice and then water.
  9. Reduce this until your sauce thickens.
  10. Add corn syrup at the very end for extra sweetness and shine. In a separate pot, add 2 cups of water, the dashima, and the fennel bulb.
  11. Bring the pot to a boil, then reduce the heat to simmer the broth.
  12. Add the miso paste and stir it in until it's well incorporated.
  13. For plating, in a shallow bowl, gently place “tallop” in the center.
  14. Pour the miso broth through a sieve into a bowl.
  15. Spoon a bit of the onion and mushroom together with the citrus chili reduction onto the top of the tallop.
  16. Add the garnish items to the very top with chopsticks or tweezers.
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