Last week I was flipping through some of my cookbooks when I came across an interesting recipe for sauted scallops in miso sauce in Harumi’s Japanese Cooking. I though that it would make a perfect Saturday lunch. I do all of my grocery shopping on Saturday mornings and the scallops would be as fresh as they could be. It is also a simple dish as I usually do not feel like placing much effort into lunch after running around doing errands all morning. This dish would also give me the chance to try scallops a second time. The dressing was interesting because it has Japanese influence with the miso and mirin but it also uses garlic, heavy cream and parmigiano-reggiano. I tossed in some celery because it was in the fridge and needed to be used. I would think that you could add in other things to make it into more of a salad.
It turned out pretty good. The sauce was rich, creamy and super tasty. The scallops were really nice. They had a slightly crispy seared outside and they were soft on the inside. I will definitely be making this again.
Sauted Scallops in Miso Sauce
- 1 tablespoon miso
- 1 tablespoon mirin
- 1 teaspoon soy
- 1 teaspoon sugar
- 4 scallops per person
- salt and pepper
- 1 tablespoon oil
- 2 tablespoons white wine
- 1 clove garlic (chopped)
- 1/2 teaspoon whole grain mustard
- 1 tablespoon heavy cream
- * water
- 1 serving salad greens
- 1 green onion (sliced)
- 1 teaspoon parmigiano-reggiano (grated, optional)
- Mix the miso, mirin, soy and sugar in a small bowl.
- Season the scallops with salt and pepper.
- Heat the oil in a pan.
- Add the scallops and sear on both sides, about 1-2 minutes per side.
- Set the scallops aside.
- Add the white wine and deglaze the pan.
- Add the miso mixture and the garlic and bring to a boil.
- Remove from the heat and mix in the mustard and heavy cream.
- Mix in some water, if required, to bring the sauce to the consistency of a dressing.
- Arrange by placing the lettuce on a plate followed by the scallops. Pour on the dressing and top with green onions and parmigiano-reggiano.