Scallop Saute With Creamy Miso Sauce
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 3⁄4lb sea scallops
-
-
- 1
-
- 1 -2tablespoon vegetable oil
-
- 2tablespoons cream
-
- 2
For the Sauce
- 2tablespoons white wine
- 2tablespoons white miso
- 1tablespoon mirin
- 1teaspoon soy sauce
- 1teaspoon sugar
- 1tablespoon water
- 1⁄2tablespoon whole grain mustard
Advertisement
DIRECTIONS
- Shred the lettuce leaves and line a plate with lettuce. Chill.
- Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
- Season the scallops with salt, pepper and garlic. Lightly dust with flour.
- Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
- Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
- Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
- Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.
Advertisement