Eat Evolved


You are what you eat. Eat what you've evolved to eat.

No pictures, unfortunately…

March 11th, 2011 at 20:48

We had some friends and their kids over tonight for dinner. I couldn’t take pictures because I was busy entertaining while I was cooking, but this really is some delicious stuff, so I figure I’ll post as near to a recipe as I can get. I’m still perfecting it, but it was pretty damn near perfect this time around.

One of my favorite places to go eat is our local Japanese Steakhouse, and one of my favorite things to get there is scallops with Sakura sauce. Now, googling for a recipe for Sakura sauce gets you nowhere, as most other hibachi places say Sakura sauce in reference to a mayo-based dip, and Sakura sauce is something totally different. I fondly refer to it as “heart attack on a plate,” but hey, other than one small ingredient, it’s totally Primal, so I can have it! I just can’t have the delicious fried rice, but I’ll deal.

You start with a small 8 oz. jar of mayonnaise. I use safflower mayonnaise because it doesn’t contain canola oil. I’ve tried to make my own, but homemade mayonnaise is apparently my Kryptonite–I can’t get it right no matter how hard I try. If you can make your own, use a cup of it. Put it in the food processor with four egg yolks, and process it. Scrape down the sides. To that, add a tablespoon and a half of white miso paste, two teaspoons of sesame oil, and a teaspoon of soy sauce. Process it again until it’s smooth. Put it in a bowl and put it in the fridge until it’s firm.

For the scallops, you’ll want two pounds of scallops. If you use frozen, make sure they’re very well-drained and pat them dry with paper towels. Too much excess liquid and they won’t brown. Heat up a mixture of sesame oil and butter in a large skillet under medium-high heat, until the butter starts to brown. Add your scallops, being careful not to crowd the pan. This step will require doing it in batches. Let the scallops sear for two minutes, then remove them from the pan and put them on a plate, seared-side up. DO NOT move the scallops at all while they’re searing–if you do, they won’t get that wonderful golden-brown crust.

When all the scallops are seared, turn the heat down to medium-low. Put all of the scallops back in the pan, seared side up, and spoon the Sakura sauce over them. Cover the pan. Cook them on medium-low heat for six minutes, or until the sauce begins to brown on the edges.

My two sides tonight were zucchini and yellow squash sauteed with shiitake mushrooms, and stir-fried mung bean sprouts. The sauce goes REALLY well with the sprouts.

I’ll do my best to take pictures the next time I make this. I have another bag of frozen scallops left, and it’s only a matter of time before Husband begins clamoring for them again.

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