[ HAWAII'S KITCHEN ]

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Caviar garnishes
scallop dish

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This dish was prepared by Matt Glick of Brew Moon on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Seared Sea Scallops with Tobiko Caviar

10 large scallops
Salt and pepper to taste
1 tablespoon canola oil
1 tablespoon tobiko caviar
1 ounce micro greens

>> Sauce:
2-1/2 cups fresh shiitake mushrooms, julienned
2 shallots, julienned
5 tablespoons unsalted butter
1 tablespoon ginger purée
3 cups heavy cream
1/2 teaspoon soy sauce

To make sauce: Sauté mushrooms and shallots in 3 tablespoons butter about 1 minute. Add ginger and sauté, then add cream. Allow liquid to reduce to a little less than half, then drizzle with soy sauce. Add 2 more tablespoons butter, cook until melted then add salt and pepper to taste.

Season scallops with salt and pepper. Heat canola oil in a sauté pan. Place scallops in pan and cook 1 minute on each side.

To serve: Ladle sauce onto plate, place scallops over sauce. Garnish with caviar and micro greens.

Nutritional information unavailable.

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