Ming Tsai

Recipes

Directions

Preheat cast-iron pan over high heat. On a plate, combine paprika, sugar, teaspoon kosher salt and kochu karu. Press scallops into the spice mixture, coating the top and bottom. Add a touch of oil to pan (it should smoke) and sear scallops, about 3 minutes per side. Let scallops rest for about 1 minute befor slicing in half across the equator. Meanwhile, in a medium bowl, combine carrot, lemon juice, chile, grapeseed oil, scallions and salt and pepper and toss to thoroughly coat.  To serve, place a small mound of carrot salad in center of 4 plates. (Or, use an o-ring and press the carrot salad into it.) Top salad with scallion greens and 1 scallop, sliced in half. Garnish plate with Citrus-Mint Syrup.