Recipe Mailer: Sea Scallops Get Spicy

Posted on September 23, 2017

My wife and I were introduced to a spectacular scallop recipe prepared by Chef Michael Laukert at the Hundred Acre Winery. A connoisseur of great food and wine, he was kind enough to share his recipe with us. As with anything truly magnificent, we found it practically impossible not to want to show it off or share it with our friends.


Kick up the “Wow” factor on your next ocean-inspired dish with Ichimi Spiced Sea Scallops. Pair with a chilled bottle of Layer Cake Sauvignon Blanc or Rose of Pinot Noir for a simply delicious meal.

Prep Time:  30 minutes | Cook Time:  8-10 minutes | Serves: 8

Diver Scallops, U10 size 16
Kosher Salt and White Pepper to taste
Ichimi Togarashi (red pepper flakes)    2 tsp.
Extra Virgin Olive Oil   2 Tbsp.
English Cucumbers, peeled – cut-in half, sliced ¼’” thick 2
Shallots, thinly sliced rings      1 cup
Italian Parsley, rough chopped 2 Tbsp.
Rice Wine Vinegar 1 Tbsp.
Red Wine Vinegar 1 ½ tsp.
Black Pepper, fresh ground ¼ tsp.
Sugar, preferably pure cane 1 tsp.
Lemon, cut in half 1
Fermented Soy Sauce 2 tsp.
Chili Oil  1 tsp.


Check to ensure the side muscle or ‘sweet meat’ has been removed from the scallop and pat dry. Season the scallops with salt and white pepper, then sprinkle the Ichimi spice over each of the scallops covering both sides. 

Peel and cut the English cucumber in half lengthwise and remove the seeds. Cut each half into ⅛ - ¼ thick half circles and place into a bowl.  Add shallots, Italian parsley and remaining seasonings, mix well to incorporate. Set aside so flavor can bloom.

Place your Plancha or large sauté pan over high heat, once hot add a light coating of olive oil. Place the scallops on the Plancha and cook until caramelized and golden brown in color about 3 minutes. Carefully turn over each scallop and continue cooking for an additional 3 minutes until they are just firm to the touch.

Remove the scallops to a holding plate and keep warm. Check the seasonings of the cucumber salad and adjust if necessary.

To serve, place a small amount of the cucumber salad in the middle of each serving plate. Set two scallops atop the salad, squeeze a few drops of fresh lemon juice over each scallop then drizzle each with fermented soy sauce, and chili oil.

Serve immediately