Ginger Seared Scallops

Demonstrated by: Chef Daniel Bobo.
Kamuela Provision Company at Hilton Waikoloa Village - February 22, 2004.



Ginger Seared Scallops

  • 16 large sea scallops
  • 16 large fresh shiitake mushroom caps
  • Light Soy Marinade
  • Shoga Aioli
  • Shoga (sliced pickled ginger) for garnish
  • Cilantro sprigs (Chinese parsley) for garnish

Light Soy Marinade:

  • 1 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup water

Shoga Aioli:

  • 1 egg yolk
  • 3 tablespoons sliced shoga (sliced pickled ginger)
  • 1 teaspoon chopped fresh ginger root
  • 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 2/3 cup peanut oil


  1. In separate bowls, marinate scallops and shiitake mushrooms in Light Soy Marinade for 1 hour; drain.
  2. Heat a non-stick skillet over high heat.
  3. Sear scallops until medium-rare, browning on both sides; set aside.
  4. Add mushrooms to skillet and cook until just heated.
  5. To serve, place 4 mushrooms on a serving plate, cap side down; place 1 scallop on top of each mushroom.
  6. Drizzle Shoga Aioli over scallops.
  7. Garnish with shoga and cilantro.

Makes 4 servings.

Light Soy Marinade:

  1. In a small bowl, combine all ingredients.

Makes 2 cups.

Shoga Aioli:

  1. Place yolk, shoga, fresh ginger, soy sauce, and vinegar in a food processor or blender; pulse until combined.
  2. Set processor or blender on low speed, remove the feeder cap and slowly add the peanut oil in a steady stream.
  3. Process or blend until sauce starts to thicken.

Makes about 1 cup.


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