Pan Seared Scallops with Gochujang Demi Glace

Name: Pan Seared Scallops with Gochujang Demi Glace
Yield: 10
Ingredients: 60.0g Butter; 1.0each Garlic clove, small; 250.0g Light cream; 240.0ml Water; 1.0head Cauliflower, cut into florets; 0.0pinch Salt, kosher, as needed; 1.0liter, prepared Knorr® Professional Demi Glace 813g 6 pack; 2.0g Ginger, grated; 35.0g Gochujang (paste); 30.0ml Lime juice; 30.0ml Honey; 50.0g Black rice, uncooked; 0.0x Canola oil for pan frying, as needed; 30.0each Sea scallops

Pan Seared Scallops with Gochujang Demi Glace – - Recipe

When I first cooked for Gordon Ramsay on Hell’s Kitchen, I made pan seared scallops as my signature dish. I earned the nickname “Scallop Queen” and still love to make them for all my dinner parties! Knorr Demi Glace is perfect for sweet, briny scallops- it adds a rich, meaty flavor and it’s so simple to customize with different flavors.

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Prepare the Cauliflower Puree

Butter 60.0 g
Garlic clove, small 1.0 each
Light cream 250.0 g
Water 240.0 ml
Cauliflower, cut into florets 1.0 head
Salt, kosher, as needed

Prepare the Gochujang Demi Glace

Knorr® Professional Demi Glace 813g 6 pack 1.0 liter, prepared
Knorr® Professional Demi Glace 813g 6 pack
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Ginger, grated 2.0 g
Gochujang (paste) 35.0 g
Lime juice 30.0 ml
Honey 30.0 ml

Prepare the Puffed Black Rice

Black rice, uncooked 50.0 g
Canola oil for pan frying, as needed

Finish the Dish

Sea scallops 30.0 each

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Preparation

Prepare the Cauliflower Puree
- Melt butter in sauce pot with garlic. Add cream and water, bring to a simmer. Add cauliflower florets, cover and cook until cauliflower is tender, about 6 minutes. Uncover and continue to simmer another 10 minutes.
- Using an immersion blender, purée and season to taste. Reserve warm.
Prepare the Gochujang Demi Glace
- Combine the prepared Knorr® Brown Demi Glace with all ingredients and bring to a simmer. Reserve warm.
Prepare the Puffed Black Rice
- Heat the oil to 180 C. Fry the black rice about 15 to 30 seconds until it begins to puff and you can see some of the white from the inside of the rice. Transfer to a paper towel lined sheet and season with salt.
Finish the Dish
- Pan sear the scallops over high heat. Spoon the demi glace on the plate along with the cauliflower puree. Place 3 scallops on each plate and garnish with puffed black rice.