Asian Flavors

If you were asked by someone special to make your favorite dish, what would it be??

Believe it or not, from time to time, we have some trouble deciding what to cook for you here at EFB.

Do we make something more approachable most people are capable of reproducing? Like a burger? I mean a burger, come on, everybody is doing burgers!

Stay tuned for a mean burger next post  😉

Or how about we cook something a little more elaborate to reveal just how far your next dinner party can go?

What would you like to see? Be specific!

Give us your feedback!

For now, we are going to continue to do both, some things more difficult than others. Our goal is to get you excited about food and the cooking techniques.

What would be a nice dish to impress your significant other or knock your friend’s socks off at your next nosh gathering?

Try these diver scallops with green curry. The sauce is super versatile, and everyone should know these techniques if they want better chops in the kitchen.


Asian Flavors


  • 6 dry packed Scallops
  • 1 bunch Asparagus
  • 1 bunch mixed Baby Carrots
  • 1 bunch Broccolini
  • 1 pint fresh English Peas
  • 1 pint Patty Pan Squash
  • 4 heads Garlic
  • 4 Shallots
  • 1 Serrano Chile
  • 1 Fresno Chile
  • 3 bunches Cilantro
  • 3 bunches Scallions
  • 1 bunch Thai Basil
  • 1 bunch of Radish Sprouts
  • 4 stalks Lemongrass
  • 6 Limes
  • 2 pieces Ginger
  • 3 individual Star Anise
  • 2 tbs. Coriander Seeds
  • 2 tbs. Cumin Seeds
  • 2 pints Coconut Milk
  • Brown Sugar
  • White Wine
  • Green Curry Paste
  • Yuzu Juice
  • Yuzu Kosho
  • Toasted Sesame Oil
  • Chili Flakes
  • Togarashi

Step 1: | Marinate Mushrooms

These mushrooms are a blank canvas for imparting flavor. They are marinated in yuzu, garlic, shallots, chili, and extra virgin olive oil. The trumpet mushrooms soak up the marinade like a sponge and once grilled pick up just the right amount of smoke from the Japanese grill.

If you can’t find the yuzu juice and kosho in a local Asian market, order on Amazon. There is no substitute for this unique citrus and chili paste.

Start by trimming the ends of the mushrooms, slicing them in half, and then mincing 3 tbs. of garlic and 3 tbs. of shallots.

Next, mix the the rest of the ingredients together in a bowl.

Marinate for 4 hours in a Ziploc or vacuum bag.

Give yourself 90 minutes before plating to light up the grill and get the fire just right.

The ceramic Vision Grills are truly epic.

Trumpet Mushroom Marinade Recipe:

2 pints King Trumpet Mushrooms

2 tsp. Yuzu Kosho

3 tbs. Yuzu Juice

4 tbs. Minced Garlic

4 tbs. Minced Shallots

1 cup Extra Virgin Olive Oil

Step 2: | The Green Curry Sauce

Here is a recipe that goes well with all fish. It’s the perfect balance of sweet, sour, salty, and spicy. Its important to remember that this recipe is just a guideline and you should be tasting this sauce a lot, and adjusting the seasoning. The sauce may need more or less lime…or more sugar and salt for balance. Use your best judgment.  Taste It! You can’t even imagine how many people I’ve seen putting salt and pepper all over food they haven’t laid their tongue on yet.

Having said that, if you can make this sauce, once you taste it, you will realize the versatile flavor of the orient that you have just added to your arsenal. Delicious Asian Flavors indeed!

When starting, having enough oil in the pan for the aromatics to infuse into is crucial. In my opinion, the best curry have beads of flavorful oil floating on top of the sauce. We blend cilantro into the sauce for flavor and color and create bubbles for texture and appearance using lecithin and a stick blender.  We then top the sauce with a drizzle of the Rayu (spicy sesame oil).

To begin, start by caramelizing the cloves of garlic and shallots on medium heat until lightly golden brown.

Next add the whole sliced ginger and lemongrass and toast in the oil for 2 minutes.

Next add the star anise, cumin seeds, coriander seeds,and green curry paste and toast in the oil for 3 minutes.

Once fragrant and starting to caramelize, remove the pan from the heat, add the white wine and then the brown sugar, and reduce the liquid until almost dry.

Once reduced, add the coconut milk and simmer for 5 minutes.

Next, remove the pan from the heat, add the lime juice, kaffir lime leaves, green onions, cilantro, and Thai basil.

Cover with plastic wrap and infuse for 20 minutes.

To finish, Strain the sauce and blend in the cilantro (leaves only).

Pour the sauce into a sauce pan.

(The next step is optional for creating a foam.)

Simply add 2 tsp. of lecithin and blend at an angle with a stick blender to create the foam.

Adjust seasoning and save the sauce for plating.

Green Curry Recipe:

1 1/2 cups Grapeseed Oil

15 Cloves of Garlic

3 whole Shallots (sliced)

4 stalks of Lemongrass (sliced)

1 three inch piece of Ginger (sliced)

2 tbs. Coriander Seeds

2 tbs. Cumin Seeds

3 individual Star Anise

2 tbs. Green Curry Paste

2 tbs. Light Brown Sugar

1 1/2 Cups White Wine

1 pint Cocounut milk

3 limes

15 Kaffir Lime leaves

1 bunch Cilantro with stems

2 bunch Cilantro (leaves only)

1 bunch Green Onion

1 bunch Thai Basil

Salt to taste

Step 3: | Make The Rayu

Rayu is the Japanese name for chili flavored sesame oil.

You can easily purchase this online or in an Asian market, but it is super easy to make our EPIC version, and it simply tastes better than the generic.

To start, heat the oil, ginger, garlic, and scallions on medium heat until the oil starts to gently bubble. Then drop the temperature to low, and cook for 2 minutes.

To finish, remove from the heat and add the chili flakes and Togarashi. Let cool to room temperature and strain.

Rayu Recipe:

1 1/2 cup toasted Sesame Oil

2 tbs. minced Ginger

2 tbs. minced Garlic

2 tbs. Scallions (whites only)

1 1/2 tbs. Chili Flakes

1 1/2 tbs. Shchimi Togarashi

Step 4: | Prep The Vegetables

Blanching and shocking is a very easy technique and allows the cook to have complete control over cooking the vegetables.  It allows the cook to season the veggies and set a vibrant color for plating. Remember, you eat with your eyes first.

We take extra steps in the process. For example we remove the outer fibrous leaves of asparagus that are meant to protect the spear. It not only looks better, dirt can hide underneath them and get into the dish.

We do the same for all the vegetables. Leaving them looking natural and colorful.

To blanch the vegetables, heat a large pot of water and season the water liberally with salt. It should be as salty as the ocean.

Set up an ice bath and season that with salt too.

Drop each vegetable in the water separately and cook until tender but still having some crunch.

Repeat the process for all the vegetables. Then slice the carrots in half lengthwise and slice the squash 1/4 inch thick.

To prep the salad, pick Thai basil leaves, cilantro, and radish sprouts.  Slice the green onion length wise thinly on an angle and submerge in ice water until ready to plate.

Yes, I know this is getting a little pompous, “length wise thinly on an angle” sounds like a bad novel, but practicing proper technique with the little details improves every aspect of your cooking game, so it’s all part of our master plan 🙂


Blanched Vegetable Ingredients:

1 pint of shucked English Peas

1 pint Patty Pan Squash

1 bunch mixed Baby Carrots

1 bunch Broccolini (Tops Only)

1 bunch Asparagus (Tops Only)

Step 5: | Grill the Trumpet Mushrooms

This method doesn’t need an explanation. Just make sure your fire has white heat, grill grate is clean, and remember to season the mushrooms after they come out of the marinade.

Mushrooms will cook quickly, so be ready to go with those tongs.  2 minutes a side should do it, but use your best judgement, the heat will vary from grill to grill.

We slice them lengthwise before tossing them with their juices, the herb salad, and rayu.  nom nom nom!

Step 6: | Cook The Scallops And Plate

This is another simple step. The scallops cook very quickly and plating should be easy if the previous steps are taken.

Heat your oven to 450°F.  Once your oven is at temperature, heat a large saute pan on high heat with olive oil and season the scallops with salt and pepper.

Brown the scallops on one side and place the pan in the oven for 2 minutes to develop a crust. (Do not flip)

Meanwhile gently heat the blanched veggies in the green curry sauce with a small tab of butter.

Flip the scallops in the oven and cook for another 2 minutes. Remove and check the doneness with a metal skewer on your lower lip. It should be hot.

Remove the sauce pan from the heat and foam the sauce with a stick blender.

Next, make the salad of green onions, Thai basil, radish sprouts, cilantro, grilled mushrooms and their juice. Squeeze with lime and season with salt and pepper.

Plate the vegetables with the green curry sauce, and then the scallop, and finish with the foam and salad. Garnish with sliced Fresno and Serrano chilies and drizzle the Rayu around the plate.  At this point, you should be looking at edible art, and it’s really up to you how you put your personal stamp on it to close out the dish.  Anyway you choose, it will be an impressive looking plate of food.


Details and our attention to them are what separate good from great.  We understand it’s a laundry list of ingredients, but trust us when we say it’s worth it.  You and your pantry will be happy later when you go back and have all this stuff at your disposal.

Remember you can always decide to tackle one portion of the dish and work your way up.  We like to provide multiple examples of new ways to challenge yourself in the kitchen.  It’s important to remember when trying this recipe that it’s just a guideline.  You should be adjusting and tasting everything as you go.  Cooking intuition is what we’re building here at EFB and in the end you will be a stronger cook because of it.  Enjoy!

This recipe can easily be vegan friendly. Simply discard the butter from the sauce and substitute more mushroom’s for the scallops.

And please let us know how you do! Share some pics or videos of you recreating some of this stuff.  We love to see how the inspiration spreads!

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