From Chef Ron Burns
This tasty recipe was ‘stolen with permission’ from Chef Ron Burns of The Hangar on the Wharf Restaurant in Juneau, in the beautiful state of Alaska! At The Hangar on the Wharf in Juneau, Chef Burns serves a variety of seafood dishes to die for, like these Pepper Scallops with Asian Slaw. You’ll be surprised how easy this dish is to prepare!
The old airplane hangar sits on pilings over the water with the best channel view Juneau has to offer. On a clear day, you can see Mount Jumbo and Mount Roberts and even have a bird's eye view all the way to the mouth of the Taku River. If you happen to be near Juneau, Alaska, a visit to The Hangar on the Wharf is a must!
About the chef: Chef Ron Burns was first introduced to the restaurant industry while working as a busboy at the Blue Max Steak House in Seattle, WA. He became hooked on the action and fast pace of the business.
He went on to study at the Horst Mager Culinary School and after graduating, traveled the West Coast with the Blue Max/Red Baron Steak Houses. He then moved to Oregon, and subsequently Alaska, where started his present venture at The Hangar on the Wharf.
The Hangar on the Wharf
Fisherman’s Wharf, Suite 5
Juneau, AK 99801
Pepper Scallops with Asian Slaw is served at The Hangar on the Wharf for $9.95.
This recipe is for one restaurant serving, but can easily be multiplied.
Pepper Scallops Ingredients:
1/8 cup all purpose flour
2 tbsp ground black pepper
2 tbsp olive oil
7 oz sea scallops (side tendon removed)
2 oz sake (can be substituted with rice vinegar)
1 oz soy sauce
Sesame seeds (garnish)
Asian Slaw Ingredients:
1 cup celery - biased cut
1/2 cup roasted red peppers - julienne
1/4 cup jicama - peeled and shredded
1/8 cup cilantro - chopped
1/8 cup pickled ginger juice
Asian Slaw Steal This Recipe® Step by Step Instructions:
Mix all slaw ingredients in mixing bowl.
Place in container and refrigerate.
Pepper Scallops Steal This Recipe® Step by Step Instructions:
In sauté pan, add olive oil (medium heat).
Add scallops, dusting with flour and pepper.
Sauté until 3/4 cooked and deglaze pan with sake.
Add soy sauce and cook until it makes a thin sauce.
Place on a plate beside the Asian slaw and garnish scallops with lemon and sesame seeds.