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KEEP SCREEN ON

Yield: Makes 2 servings

Ingredients
Ingredients
1 tablespoon soy sauce

1 tablespoon seasoned rice vinegar

1 teaspoon sambal oelek chili paste

2 tablespoons peanut oil, divided

1/2 large onion, cut into 1/2-inch slices

1 red bell pepper, cut into 1/2-inch slices

1 1/4 cups sliced crimini mushrooms

1 cup fresh corn kernels (about 2 ears)

Kosher salt and freshly ground black pepper

6 basil leaves, torn into large pieces

6 large (U-10) scallops, about 3/4 pound (or 8-10 medium-size scallops), tab removed

1 1/2 cups cooked Jasmine rice for serving

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Based on 2 ratings

Preparation Method

  1. Mix soy sauce, vinegar and chili paste together in a small bowl. Set aside.
  2. In 12-inch sauté pan on Wolf cooktop over high heat, place 1 tablespoon peanut oil. Heat about 3 minutes until very hot.
  3. Add mushrooms in a single layer, stirring occasionally about 3 minutes or until golden brown.
  4. Add onions and peppers with mushrooms, stirring occasionally for 2 to 3 minutes or until just beginning to soften.
  5. Add corn and season lightly with salt and pepper. Continue to cook about 2 minutes or until golden but still firm.
  6. Drizzle with soy sauce mixture, add basil and mix well. Turn off burner/heating element.
  7. Meanwhile, season scallops with salt and pepper. Heat a medium sauté pan over high heat until very hot.
  8. Add remaining oil and scallops, flat side down. Sear on first side 3 minutes or until deep golden brown.
  9. Turn scallops over and continue cooking 1 to 2 minutes more or until just cooked through.
  10. Divide rice between two plates. Top with vegetable mixture and scallops.

Recipe created by Bon Appetit Executive Chef Mary Nolan.


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