In the Kitchen: Togarashi Seared Scallops

The Rhode Show
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Chef George Daniels of The Deck joined us in The Rhode Show kitchen to show us how to make their Togarashi Seared Scallops.


  • 6 oz. U10 scallops
  • 1 oz. Togarashi (Japanese pepper blend)
  • 1 oz. canola oil
  • 1 oz. unsalted butter
  • 16 oz. white wine
  • 1 ea.shallot, diced
  • 4 ea. garlic cloves, crushed & rough chopped
  • 1 peppercorns
  • 2 ea.fresh thyme sprigs
  • 16 oz.heavy cream
  • 4 oz.Sriracha hot sauce (or more if you like)
  • Reduce by half sauce will be thicker.
  • Add 2 oz.softened unsalted butter, 1 ea. avocado-diced, 1 ea. banana-diced, 4 ea. scallions-chopped
  • .5 ea. lemon & lime
  • .5 oz. Extra Virgin Olive Oil
  • Salt & pepper to taste

Instructions for the Scallops:

  1. Pat dry
  2. Season with kosher salt and press top and bottom lightly in Togarashi
  3. Pan sear in oil, turn
  4. Add butter and baste scallops
  5. Cover, remove from heat and allow to finish cooking

Instructions for the Sriracha Beurre Blanc:

  1. Add all ingredients to sauce pot.
  2. Reduce until approximately 4 oz. of liquid remain
  3. Add: 16 oz.heavy cream, 4 oz.Sriracha hot sauce (or more if you like)
  4. Reduce by half, sauce will be thicker
  5. Add 2 oz.softened unsalted butter
  6. Adjust seasoning, strain and hold warm

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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