L’Artisan: Seared Scallops with Spicy Gochujang Glaze
Roasted Eggplant & Asian Greens
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
There’ll be a gleam in your eye as you lay this seafood stunner on the table. It’s gorgeously glossy under a gochujang glaze, highlighting the Korean red chili paste blended with a touch of rice vinegar and stir-fry sauce. Apply it to scallops seared to melt-in-your-mouth tenderness, and brush it over roasted eggplant (tip: score the flesh for cooking perfection). Plate with spiced jasmine rice and pan-wilted Asian greens, and then scatter with scallion tips and fresh cilantro for extra flourish.
We will send you:
- 340g Scallops
- 225g Asian greens (yu choy or gai lan)
- 1 Bunch of cilantro
- 2 Scallions
- 1 Eggplant
- 30ml Rice vinegar
- 15ml Gochujang
- 160g Jasmine rice
- 45ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Scallops, Soy, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
2670 mg
Total Carb
113 g
Sugars
24 g
Protein
33 g
Fibre
15 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the eggplant
Meanwhile, halve the eggplant lengthwise; score the flesh in a diamond pattern without cutting all the way through. Arrange, cut-sides up, on a lined sheet pan and drizzle with oil; season with ½ the remaining spices and S&P. Roast, without flipping, 20 to 25 min., until tender and beginning to brown.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems (halve lengthwise if large). Thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems. In a medium bowl, make the glaze by combining the vinegar, gochujang (add ½ for medium spicy), stir-fry sauce, 1 tbsp water (double for 4 portions) and S&P.
Sauté the gai lan
In a large pan, heat a drizzle of oil on medium-high. Sauté the gai lan and 1 tbsp water (double for 4 portions), 2 to 4 min., until the water has evaporated and the gai lan are beginning to soften; season with the remaining spices. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Transfer to a plate. Wipe out and reserve the pan.
Cook & glaze the scallops
Rinse the scallops under cold water and pat dry with paper towel; season with S&P. If necessary, remove the muscle on the edge. In the reserved pan, heat a drizzle of oil on medium-high. Cook the scallops*, 1 to 2 min. on one side, until partially cooked. Flip and add ⅔ of the glaze. Cook, spooning the glaze over, 1 to 2 min., until coated and cooked as desired.
Finish the eggplant & serve
When the eggplant is tender, remove from the oven and switch the oven to broil. Flip the eggplant and brush with the remaining glaze. Broil, 2 to 3 min., until browned. Divide the rice between your bowls. Top with the scallops, eggplant and gai lan. Spoon any remaining glaze over the scallops. Garnish with the green tops of the scallions and cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
