[THE ELECTRIC KITCHEN]

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HECO

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Ginger flavors
seared scallops

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This dish was prepared by Daniel Bobo of the Kamuela Provision Co. on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Ginger Seared Scallops

16 large sea scallops
16 large fresh shiitake mushroom caps
Beni shoga (sliced pickled red ginger), for garnish
Cilantro sprigs, for garnish
>> Light Soy Marinade:
1 cup soy sauce
1/2 cup rice vinegar
1/2 cup water
>> Beni Shoga Aioli
1 egg yolk
3 tablespoons sliced beni shoga (sliced pickled red ginger)
1 teaspoon chopped fresh ginger root
1 teaspoon soy sauce
1 tablespoon rice vinegar
2/3 cup peanut oil

Combine marinade ingredients. In separate bowls, marinate scallops and shiitake mushrooms 1 hour; drain.

To make aioli: Combine egg yolk, beni shoga, fresh ginger, soy sauce and vinegar in a food processor or blender; pulse until combined. Continue to process on low speed while adding peanut oil in a steady stream. Process until sauce starts to thicken. Makes about 1 cup.

Heat a non-stick skillet over high heat. Sear scallops until medium-rare, browning on both sides; set aside. Add mushrooms to skillet and cook until just heated.

To serve, place 4 mushrooms on a serving plate, cap sides down; place 1 scallop on top of each mushroom cap. Drizzle aioli over scallops. Garnish with beni shoga and cilantro. Serves 4.

Nutritional information unavailable.

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