My friend Kevin gave me two small bottles of liquid gold the other day. They contain the restaurant grade soy sauce and tamari from Momofuku In New York City. As the restaurant’s website says, “If you’re used to grocery store soy sauce and tamari, you’ve never had anything like these.” That is an understatement! Just a tiny taste of each of these two sauces has ruined me for anything I can get locally.
As is often the case, the generous gift became the starting point for today’s recipe. We didn’t have anything even vaguely Asian on the menu for this week, so I wasn’t quite sure where to go with it… However, we had a vague plan for scallops on Friday night and the lovely gift put the idea of tamari butter into my head.
Seared scallops with tamari butter, so far so good; but then what? I decided to add a side of sautéed chestnut mushrooms, but I still wanted a little more complexity. I dusted the scallops with wasabi powder before sautéing them. Getting very close now… The flavors in my mind, before tasting, were rich and dark and salty. It needed some brightness. I added Yuzu juice to the Tamari butter, and then the final flourish of twists of lemon zest for serving.
Not to brag, but this creation was sheer perfection! Those little twists of lemon zest weren’t just for “pretty” — they really pulled everything together. In the end, it is a very simple dish with very few ingredients, but the flavors and textures are complex and irresistible. It’s a very nice first course, or light supper with a salad. For a side salad we had slivered Napa cabbage and cucumbers, with a simple dressing of rice wine vinegar, sesame oil, and a touch of sugar. I paired this dish with a 2019 Clos Cibonne Tibouren rosé, which was really lovely. To read more about it, visit the Provence WineZine.
~ David
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Chef Mimi
April 2, 2022 at 5:48 amWell I sure wish I could taste this! I also have some yuzu juice that I can’t wait to play with. So many foods yet to try… and a beautiful recipe. Restaurant beautiful.
Cocoa & Lavender
April 2, 2022 at 12:17 pmWow, thank you Mimi! That is a truly wonderful compliment!
Melissa
April 2, 2022 at 5:59 amThis sounds amazing. I made your scallops with blood orange sauce about ten days ago with the last of my blood oranges, but this sounds even better.
Cocoa & Lavender
April 2, 2022 at 12:18 pmI can’t wait for you to try this one, Melissa – I’m still so excited about it.
Susan Manfull
April 2, 2022 at 6:42 amI cannot wait to try this and pair it with the Clos Cibonne Rosé! Gorgeous photos!
Cocoa & Lavender
April 2, 2022 at 12:18 pmCan’t wait to hear what you and Towny think!
Pat
April 2, 2022 at 6:46 amThis looks supremely yummy! I wish that a noted chef in my neighborhood would have a small dinner party and prepare this dish! I would volunteer my house for the occasion, AND I would buy the wine as instructed…
Cocoa & Lavender
April 2, 2022 at 12:18 pmSo very subtle. I will have a chat with the chef.
John / Kitchen Riffs
April 2, 2022 at 8:19 amWow. This is brilliant. Love the idea of the tamari butter. And using wasabi powder as a rub (coating, whatever!). And just everything about this dish. Perfection. And so pretty. Will be making this soon — thanks.
Cocoa & Lavender
April 2, 2022 at 12:19 pmThanks, John. You are so kind!
Ronit Penso Tasty Eats
April 2, 2022 at 9:49 amGreat dish. Simple yet so complex!
Cocoa & Lavender
April 2, 2022 at 12:20 pmDon’t you love it When complexity is so simple, Ronit?
Eha
April 2, 2022 at 4:13 pmVery elegant ! Glad you used the more delicate tamari rather than the soy and glad also the wasabi did not overpower the same. Love scallops and, in my case, oyster mushrooms are easiest available. Must admit to three kinds of soy in my pantry . . . but have not used tamari too often – must buy and try this ! Here even ordinary supermarkets would carry at least a dozen different soy saures and quite a few have been properly aged . . . glad you are enjoying yours . . .
Cocoa & Lavender
April 3, 2022 at 5:58 amThanks, Eha – and big thanks for sharing with your list! Once I tasted both sauces, it was evident that the tamari was the one to use. Our Asian market has so many brands of both soy and tamari but I need serious coaching from someone who knows in order to pick. Wish you could come shopping with me!
Valentina
April 2, 2022 at 6:32 pmWhat a gorgeous dish, David. A few special ingredients together, that make a big impression — that’s what I think this is. I order Momofuku’s Chili Crunch regularly (my brother turned me on to it). I’ve seen the soy sauce on their site, but didn’t how special it was. I’ll add it to my next order — and if you haven’t already, try their Chili Crunch! I’ve tried several brands and theirs is my favorite. 🙂 ~Valentina
Cocoa & Lavender
April 3, 2022 at 6:03 amThanks, Valentina. This does yet again prove that a few good ingredients can make something very special. Sadly, I cannot order their chili crunch because of the dreaded G. I have found only a few brands without and, luckily, my local noodle restaurant carries a brand I can enjoy!
Valentina
April 5, 2022 at 12:42 pmOh right! The garlic! Ooops.
Pauline McNee
April 2, 2022 at 11:46 pmThis is restaurant quality food and presentation David. I adore Asian flavours, but the complexity of this dish has just amazed me. I am fascinated by your use of Wasabi powder on the scallops, I am definitely going to try that, but first I need to buy wasabi powder:) How incredibly special to be gifted the soy sauce and tamari. Great post, thanks so much for sharing this one.
Cocoa & Lavender
April 3, 2022 at 6:04 amThank you so much, Pauline — such kind words! I hope you enjoy it if you get a chance to try it!
John
April 3, 2022 at 2:45 amDavid, this is wonderful. Isn’t it fabulous when ingredients marry together so effortlessly? I’m sure there were a few lip-smacking, pleasured moans when putting this together. It all looks and sounds divine!
Cocoa & Lavender
April 3, 2022 at 6:05 amI know you know the feeling John — when you put stuff together and it all works the very first time! I was so happy.
Frank | Memorie di Angelina
April 3, 2022 at 5:59 amLooks gorgeous, David. And I’m sure the taste was wonderful. You know, I’ve never tasted restaurant grade soy sauce, or at least not that I was aware. Now you’ve piqued my curiosity.
Cocoa & Lavender
April 3, 2022 at 6:08 amI knew that, after watching Salt Fat Acid Heat, I wanted to try the real thing in the soy/tamari world. This was my first time and it was truly eye-opening, Frank. I hope you get a chance to try some soon. Thanks for your comment!
sherry
April 3, 2022 at 5:59 pmthis does sound heavenly david. i love these flavours. and it looks so wonderful too. I adore japanese flavours and i like to buy my tamari etc at the local japanese grocery store up the road.
Inger
April 3, 2022 at 7:41 pmAlas I have no special tamari, but I do have scallops in the freezer. And I managed to talk my husband into going for a dish with wasabi. He used to be a firm “no” on it but over the years has gotten enough rolls secretly smeared with it or the accidental touch from the wasabi pile and he is now much more open! I even recently acquired the right kind of zester. Must be fate!
Christina Conte
April 4, 2022 at 5:39 amWow, I do love scallops and this sounds fabulous! I also love the side salad, one of my favorites!
Cocoa & Lavender
April 17, 2022 at 8:39 amThese simple dishes are just the best. The salad — with no oil — is healthy and delicious.
Fran @ G'day Souffle
April 7, 2022 at 1:24 pmBravo! You have definitely put your creative juices to good use! I’ve never tried tamari before and I’m definitely bookmarking this recipe for later!
Cocoa & Lavender
April 17, 2022 at 8:39 amI have had cheap Tamari, Fran, and there is a huge difference! Thanks for your kind comments.
Raymund
April 7, 2022 at 3:05 pmYou made me curious on those soy sauce and tamari, I already use a really good brand now I want to give that momofuku a shot but after looking at their site was quite sad, they dont ship to NZ 😱. Now I think I will have to source it somewhere else, probably Amazon. Your recipe today looks amazing, at first I thought they were foie gras but they were large scallops, love the sear!
Cocoa & Lavender
April 17, 2022 at 8:41 amYes, I was afraid they wouldn’t ship out of the country. Sorry. But I bet if you asked your local Asian store if they had high end/aged tamari and soy, they would help you find it.
Ben | Havocinthekitchen
April 7, 2022 at 4:39 pmWhen I need to improvise without having a recipe or concept on my mind, I usually come up with some of my most interesting ideas. I see this works the same way with you!
Really great combination of flavours, and such a stunning, restaurant-worth presentation. Excellent!
Cocoa & Lavender
April 17, 2022 at 8:42 amThanks, Ben. You and I are a lot alike, I think. I’ve made lots of mistakes, too,, but you won’t see them here! 🙂
Been thinking about you a lot these days, and hope you are well and getting good support.
Jeff the Chef
April 10, 2022 at 8:23 amThis looks and sounds fantastic, David! I’m a bit wary of the special soy sauce, because I have a feeling that, like you, I’ll feel like I have to from then on have that and only that. But the secret that people often don’t want to tell about cooking is that it’s all about the ingredients. Amazing food is made from amazing ingredients.
Cocoa & Lavender
April 17, 2022 at 8:43 amIngredients rule! Thanks, Jeff — I know am buying the stuff regularly, but retirement looms and, with that, a leaner budget.
Madalaine
April 13, 2022 at 10:39 amI love this recipe! I have some yuzu in my frig and honestly couldn’t decide what to do with it. Now I do! Thank you, David!
Cocoa & Lavender
April 17, 2022 at 8:46 amThanks, Madalaine! I’m glad I was able to help. There is another post on Cocoa & Lavender that uses Yuzu juice – the Lamb Larb. Just fantastic.
Karen (Back Road Journal)
April 16, 2022 at 9:44 amSheer perfection, what else needs to be said. Lovely presentation, hard to do with a brown entree.
Cocoa & Lavender
April 17, 2022 at 8:47 amYou know it, Karen! I have worked really hard to make brown food pretty! Thanks for your very kind words.