GOLDEN VALLEY, Minn -- Chef Eric Rudelius-Palmer from Woodfire Grill prepared a recipe for Seared scallops with Madeira ginger almond sauce.
8 (U10-sized) scallops
1/3 cup Madeira
1/3 cup teriyaki
2/3 cup Mirin
1/3 cup sugar
1/3 diced fresh ginger
1/2 cup chopped shallots
2 tablespoons oil blend
Saute diced ginger and shallots in oil. Deglaze with madeira and mirin. Cook for 5 minutes. Add teriyaki and sugar. Bring to a boil and reduce to a simmer. When sugar is dissolved, thicken with cornstarch slurry. Cook at low heat for 10minutes. Cool label and refrigerate.