Seared Stonington scallops in Moromi Shoyu Chili Moromi Sauce

A lot of people ask me how to cook with our Chili Moromi Sauce. Here’s a delicious way to enjoy fresh, plump scallops! You can sub in shrimp if you prefer.

The Sauce:
2T Chili Moromi Sauce
2T Rice vinegar
2T Mirin
1T sugar

Heat to low boil in a small sauce pan and thicken slightly.

The Scallops:
Pat dry about 10 large scallops
Heat a couple tablespoons of olive oil in a sauté pan over high heat.
Sear the scallops in the hot oil to brown on top/bottom until well browned. About 3-4 minutes/side.

Dredge the browned scallops in the chili Moromi sauce and plate. Pour the remaining sauce over the scallops and serve.

Enjoy!!