Scallops with Togarashi & Chili Syrup Dressing

I paired these scallops with a Japanese quick pickle cucumber and carrot salad. The punch of the vinegar will act as a counter to the sweetness of the chili syrup. The shichimi togarashi is non-negotiable in this dish. Go out and get some if you don't already have it in your home.

Ingredients

1/2 tsp cornstarch

1/4 cup granulated sugar, or less to taste

1 long red chili, seeds removed, finely chopped

1/3 cup rice vinegar

1 tsp fresh ginger, finely grated

2 pinches shichimi togarashi

16 large dry-packed sea scallops, cleaned and patted dry

1 tbsp neutral oil (such as canola or grapeseed)

Micro cress or fresh cilantro, for serving

Preparation

1. In a small bowl, whisk the cornstarch with 2 teaspoons of cold water until smooth. Set aside.

2. Combine the sugar, chili, and 2 tablespoons of water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar, and cook for 1 minute. Add the cornstarch slurry and cook, stirring constantly, for 1 minute more, until the syrup has thickened and is glossy. Remove from heat and stir in the vinegar, ginger, and togarashi. Let cool to room temperature.

3. Heat a large stainless steel or cast-iron skillet over high heat until smoking. Add the oil and swirl to coat. Pat the scallops dry one final time if needed, then add them to the pan flat-side down in a single layer without crowding — work in batches of 4–6. Sear without moving for 90 seconds, until a deep golden crust forms on the bottom. Flip and sear for 30 seconds more. The scallops should be caramelized on the outside and just barely opaque in the center — they will continue to cook off the heat.

4. Arrange the scallops on plates immediately. Drizzle generously with the chili syrup dressing and finish with a pinch of togarashi and a scatter of micro cress. Serve at once.

Notes

Shichimi togarashi is a Japanese seven-spice blend of chili, black pepper, sesame seeds, dried orange peel, poppy seeds, and nori. It's available at most Asian grocery stores and increasingly at well-stocked supermarkets.

These scallops pair particularly well with a Japanese quick pickle of cucumber and carrot — the acidity of the vinegar cuts through the sweetness of the chili syrup.