Teriyaki sauce
4 cups teriyaki sauce
Use your favorite teriyaki recipe (at Syringa we make ours in-house) or use a store-bought teriyaki sauce.
1/2 bourbon soaked vanilla bean
Scallops dry pack
Diver sea scallops (we like to use these because they are hand harvested.)
Salt and pepper to taste
2 tbsp olive oil
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Swiss chard
1 large bunch Swiss chard, rough chopped
Salt and pepper to taste
1 tbsp butter
1/8 tsp garlic
1/8 tsp ginger
Vanilla teriyaki: If using your favorite teriyaki sauce recipe, prepare recipe. In saucepan add 1/2 vanilla bean to 4 cups sauce. Reduce sauce by 1/4. If using store-bought sauce, do not reduce as long.
Scallop: The trick to getting a good sear on the scallop is to use a dry scallop. Absorb excess moisture with a paper towel. Heat a heavy bottomed sauté pan on medium-high heat. When pan is hot, add olive oil. Carefully place scallop in hot pan, then resist the urge to fuss with it. When you notice it is slightly browning carefully turn it over. Repeat with the other side. Once cooked, remove from pan and place on a paper towel.
Swiss chard: In the same pan the scallops were cooked, after oil has been removed, add butter. Add the Swiss chard, salt and pepper, garlic and ginger; sauté until bright green.
Place Swiss chard in middle of plate and place scallops on top. Drizzle with vanilla.
Photography By Joel Riner
As Featured In: Summer/Fall 2022