Sea Scallops With Miso Mustard Sauce

photo by The Flying Chef

- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 12 sea scallops
- salt and pepper
- 1 garlic clove, minced
- all-purpose flour, for dusting
- 2 tablespoons white miso or 2 tablespoons miso
- 1 tablespoon mirin
- 1 teaspoon soy sauce
- 1 teaspoon superfine sugar
- 1 bunch watercress, thick stems removed
- 2 tablespoons vegetable oil
- 2 tablespoons dry white wine
- 1⁄2 tablespoon whole grain mustard
- 2 tablespoons heavy cream
- 1⁄4 cup finely grated parmesan cheese
directions
- Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
- Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
- Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
- Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
Reviews
-
Absolutely amazing, my whole family thought so. I made this recipe excatly as stated except for presentation,I served scallops in shells, poured sauce over and topped with the parmesan cheese, I then melted that under the grill. I was very skeptical of mixing Asian flavours with that of more Italian flavours, but it was gorgeous and went really well together, the parmesan cheese did not overpower any of the flavours at all. It was wonderful. Thank you so much for sharing, gorgeous and I will make often.
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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