Teppenyaki Scallops Recipes

Steps:

• Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates.
• Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
• Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
• Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup.

Steps:

• Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
• Brush the pan with some more oil and add the onions, squash, scallion whites, ginger and chile pepper. Give them a good stir and cook until they begin to soften, about 3-4 minutes. Add 2 tablespoons soy sauce and 1 tablespoons rice wine vinegr. Add the edamame, cook for another minute. Remvoe them to another plate.
• Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoons soy sauce. Cook unitl most of the liquid has evaporated and remove them to a plate.
• Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1-2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2-3 minutes.
• TO SERVE: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row, Divide the squash/edamame mixture into two even neat piles on the zucchini. Cut the scallops in half horizontally, to make two even rounds. lean the scallops, seared side up on the pile of the squash/edamame mixture. Top each pile with pieces of mushroom. Garnish with soy sauce and rice wine vinegar.