Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
2: Seared Jumbo Scallops with Green Apple-Citrus Mirin
Kevin Ripley | Senior Director of Culinary | Maggiano’s Little Italy
Flavors and cuisines coalesce in this nuanced seafood dish. “Scallops are great for accentuating the ingredients they are paired with, so that was a natural choice for me,” says Chef Kevin Ripley. The scallops are seared in avocado oil and then basted in Kikkoman® Sushi Sauce. Two more Kikkoman® products, kotteri mirin and rice vinegar, are combined with orange and lime juices, bringing bright flavor to a bed of couscous that’s studded with spinach, sun-dried tomatoes, fennel fronds and diced green apple. “The dish is very well-balanced,” he says. “The sweetness of the scallops is a perfect pairing with the acid from the apples and the mirin.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
Related Reads
Bread Love Propelled by a number of strong drivers, bread is making a comeback
Tokyo Hot Chicken makes bread a signature offering. Its Togarashi Parker Rolls are featured as a...
Global Pies Indian-inspired pizzas pave a pathway for flavor innovation
Curry Pizza House introduces an Indian spin to pizza with varieties like Chile Paneer, with curry...
