Seared Scallops with Black Sesame Rayu
This recipe includes a version of Taberu Rāyu that I have developed. This one makes a jar that can be stored in the fridge for a few weeks. A form of this condiment became popular in Japan in the early 2000s, adapted from the Chinese version of La-Yu. It can be dished over gyoza and dumplings, or added to rice, noodles or salads. The flavour is sweet, salty, complex and not overly spicy. This version gives you the option of going with one or two spoonfuls of dried chilli flakes, depending on how hot you like it.
The Korean red pepper flakes gochugaru do not pack an intense heat, rather they offer a great balance of vinegar and sweetness with a warmth at the end. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside. Tamari can be substituted for plain soy sauce in this recipe.
Ingredients
Getting started
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