It’s Scallop season around these parts so we thought we’d bring you a little something from that end of the menu this month. For this dish, we have opted to use the larger, Sea Scallops, rather than the smaller and more common (again, around these parts) Bay Scallops.

We’ve taken the Japanese theme further, incorporating a unique Japanese hot pepper, the Takanotsume, and tossed in an interesting(Lemongrass & Kafir Lime Leaf) infused butter to accompany the side of Green Beans.

Let’s start with a look at the fixin’s for the Scallops

The Recipe Ingredients

The Scallops

Sea Scallops: 5 per person

Sake: 1/4 Cup

Soy Sauce: 1/2 Cup

Mirin: 1/2 Cup

Brown Sugar: 3 Tbsp

Rice Vinegar: 1/4 Cup

Ginger: 11/2 Tbsp grated

Takanotsume Pepper: 3-4, seeded & julienned

Corn/Potato Starch: 1 Tbsp dissolved in cold water

The Green Beans

Green Beans: 1/2 lb

Lemongrass – Kafir Lime Leaf Infused Butter: 1 Tbsp

It’s all in the sauce…. start prep on the sauce by grating the ginger and julienning the peppers. Slice the peppers lengthwise, in half, and remove the seeds and inner membrane before you julienne. That’ll keep the heat to an acceptable level. Takanotsume peppers are not common in U.S. markets so, substitute, as desired, with Cayenne, Thai or Poinsettia peppers as needed.

In a small sauce pan, lightly saute’ the Ginger & peppers in oil. be careful not to burn either.

Combine the soy sauce, mirin, rice vinegar, sake & brown sugar. Mix well to get the brown sugar dissolved. Add the entire contents to the ginger & peppers in the sauce pan.

Increase the temperature on the sauce pan, bringing the mixture to a slow boil. Cook for 10 minutes. Add the potato/cornstarch, stir in well. Cook for 2 minutes and remove from the heat. Set 3 Tbsp of the mixture aside in a flat bottom dish to cool.

Once the sauce you’ve set aside cools to room temperature, place the Scallops in the liquid as shown. Soak the Scallops on each side for at least 3 minutes. When both sides have soaked sufficiently, and after you have prepared your beans, cook for 2 minutes on each side in a hot skillet. transfer straight to the plate serving. Take care as it is very easy to go from a wonderful scallop to a rubbery scallop.

This butter is so simple and so delicious. Grab 1 stick of butter, tear up 2 kafir Lime Leaves, cut a couple of lemongrass stalks into 2″ pieces (smack with your knife handle to open them up), then put everything into a saucepan and gently cook on low for 10 minutes.

Steam the green beans for 3 minutes and drain when done.

Pour 1 Tbsp of the infused butter over the green to coat completely. The beans are ready to serve.

Plate up! Spread a dollop of the teriyaki sauce on a plate with a scoop of rice.

…and serve! Enjoy.