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Kevin Ripley

Kevin Ripley
Sr. Director of Culinary
Brinker International

Seared Jumbo Scallops with Green Apple-Citrus Mirin

Recipe courtesy of Kevin Ripley
Sponsor: Kikkoman

Servings: 1


Citrus Mirin Base (Yield 9 oz):

  • 1/3 c Kikkoman® Kotteri Mirin®
  • 3 Tbsp Kikkoman® Rice Vinegar
  • 1/3 c fresh orange juice
  • 2 Tbsp fresh lime juice

Seared Jumbo Scallops:

  • 5 U10 dry-pack scallops
  • Salt and pepper, as needed
  • 2 Tbsp avocado oil
  • 2 Tbsp Kikkoman® Sushi Sauce
  • 1 c Moroccan couscous (cooked and cooled)
  • ½ c chopped spinach
  • 1 Tbsp finely chopped sun-dried tomatoes
  • 1 Tbsp chopped fennel fronds, plus extra for garnish
  • 1 ½ Tbsp unsalted butter
  • 2 oz Citrus Mirin Base
  • 1 ½ Tbsp small dice green apple, peel on


Citrus Mirin Base:

  1. Combine all ingredients and keep refrigerated until ready to use.

Seared Jumbo Scallops:

  1. Season the scallops all over with salt and pepper.
  2. In a hot pan over high heat, add the oil until smoking and then add the scallops.
  3. Cook approximately 1 minute per side, until deep brown caramelization is achieved.
  4. Add the Kikkoman Sushi Sauce and baste the scallops with sauce on all sides until it caramelizes on scallops. Remove from heat and set aside.
  5. In a sauté pan over medium heat, add the couscous, spinach, sun-dried tomatoes, fennel fronds and 1 Tbsp of the butter and incorporate. Once warm, add salt to taste.
  6. In a small saucepan over medium heat, warm the Citrus Mirin Base, remaining ½ Tbsp butter and apples.
  7. In a large rimmed bowl, place the couscous mixture in the center.
  8. Spoon Mirin Sauce around the outside of the couscous.
  9. Place scallops on top of couscous and top with a touch of the Sushi Sauce from the pan.
  10. Garnish with additional fennel fronds.

Chef Notes

Couscous should be prepared simply with a little oil, salt and pepper and plumped with fork after it steams in the bowl.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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