TC Recipe: Scallops with Yuzu and Bok Choy

August 12 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Gris
Serves 2


I was recently reading a recipe book by Heston Blumenthal of The Fat Duck, a three Michelin-starred restaurant in Berkshire, England. I was inspired by a recipe that discussed the use of terpenes in flavor. Terpenes are fruity, resinous, slightly sharp, and a have touch of pine. Terpene flavors exist in mangoes, green peppercorns, and yuzu among others. Yuzu is a citrus fruit similar to a grapefruit with notes of mandarin. You can find yuzu juice at your local Asian market. Its citrus pine flavor accents seafood, fruits, and mushrooms. It has a fun flavor when finished with Pinot Gris.


  • 4 large diver scallops
  • 1 head baby bok choy, leaves removed
  • ¼ lb shiitake mushrooms, destemmed
  • 2 scallions, julienne
  • ¼ C yuzu
  • 2 T honey
  • 2 T olive oil
  • salt and pepper


Blend the yuzu and honey together, set aside. Pre-heat a large sauté pan. Sauté the shiitake mushrooms in olive oil with salt and pepper until soft. Toss in the baby bok choy and continue to sauté until wilted. Add the scallions and half the yuzu mixture and set aside. In a separate pan sear the scallops on both sides in olive oil.

Plate the bok choy mix and scallops, and drizzle the remaining yuzu mixture on top. Enjoy.