Lunchbreak: Karma chef Paul Choi makes togarashi seared scallops

Karma Asian Food and Fine Wine
510 East Route 83
Mundelein
(847) 970-6900
www.karmachicago.com

Togarashi Seared Diver Scallops & Heirloom Tomato Salad

4 heirloom tomatoes
1 cup micro greens blend
3 Tbs white and black sesame seeds, toasted
1/2 cup green onions, thinly sliced
18 ea U10 diver scallops
4 Tbs togarashi

Vinaigrette

2 Tbs garlic, finely chopped
1 Tbs ginger, finely chopped
1 cup granulated sugar
2 cups rice vinegar
2 cups extra virgin olive oil
2 Tbs sesame oil
salt and pepper to taste

Directions:
In a large container add all ingredients except the oils and blend until smooth using a hand blender. Slowly drizzle oil while blending to emulsify into a vinaigrette. Finish with salt and pepper to taste. Set aside until ready to assemble salad. In a nonstick pan sear 3 togarashi crusted scallops until cooked to medium temperature and set aside for plating. Slice each of the tomatoes in any shape desired and set aside. Take desired plate and arrange the tomatoes in a uniform line trying to mix the colors of the tomatoes. Dress the tomatoes with vinaigrette and season tomatoes with a little salt and pepper. Arrange scallops around salad. Finish with micro greens, sesame seeds and green onions for garnish.

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