Sea Scallops With Miso Mustard Sauce

poniedziałek, 10 lutego 2014

Sea Scallops With Miso Mustard Sauce

Time: 25 mins


  • 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


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.

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