Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette

Make sure you scallops are quality. Frozen is fine. Just make sure they are “dry”, meaning they have not been pumped up with STP. Mine were wild caught in Alaska and flash frozen on the boat. I know they are STP free because onced thawed the didn’t weep a whole lot of milky liquid. Seared Jumbo Sea Scallops.

Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette 

Print This Recipe Total time Yield 6Published


  • 2 green onions white and light green parts only, roughly chopped
  • 2 clove garlic peeled & roughly chopped
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon peeled & chopped ginger
  • 1 tablespoon honey
  • ¼ cup plus 1 tablespoon vegetable oil divided
  • 1 tablespoon olive oil
  • 10 ounce shiitake mushrooms sliced
  • 1 small shallot minced
  • 1 clove garlic peeled & minced
  • 2 tablespoon dry vermouth
  • 1 pinch salt plus more for seasoning as needed
  • ¼ teaspoon crushed red pepper flakes
  • 8 cup loosely packed arugula washed and spun dry
  • 1 teaspoon freshly cracked black pepper
  • 6 large “dry” sea scallops
  • 1 tablespoon toasted sesame seed
  • 2 ears of corn kernels removed


Make the vinaigrette: Blend the first 7 ingredients together in a food processor. With machine running, gradually add ¼ cup vegetable oil and process until well emulsified. Cover and let sit 30 minutes for the flavors to come together. May be prepared 1 day ahead kept refrigerated. Let it come to room temperature before using.

Make the salad: Heat olive oil in a medium saute pan over medium-high heat. Add mushrooms, shallots, and minced garlic stirring often until the mushrooms release their liquid. Continue cooking stirring often until the pan becomes nearly dry again and the mushrooms begin to brown, about 6 more minutes. Deglaze the pan with vermouth. Add a pinch of salt, pepper flakes, and arugula. Stir to slightly wilt. Remove from heat. Stir in raw corn kernels. Set aside in a warm place.

Sear the scallops: Season the scallops generously with salt and pepper. Place a non stick or cast iron skillet over medium-high heat. Add 1 tablespoon vegetable oil. Once the oil begins to shimmer add the scallops and sear for 2 ½ minutes, without moving them around. When the bottoms of the scallops look nicely browned and they release themselves from the pan turn them over and sear the other side for 1 to 1 ½ minutes. Using tongs, carefully transfer the scallops to a platter lined with paper towels to blot some of the oil.

To serve: Toss the salad with a bit of vinaigrette. Place some on each of 4 serving plates. Top with a scallop. Garnish with toasted sesame seeds.