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
ingredients
- 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)
directions
- 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.
Cynthia says
October 7, 2007 at 1:59 pmI’m not in the moods for the veggies today so just give me those big, plump scallops 🙂
Anonymous says
October 7, 2007 at 2:09 pmOOOOO Kevin! I have been craving scallops and your dish would do the trick. We went out last night to have scallops but when it came time to order they said they were out. That’s a dirty trick!
Anh says
October 7, 2007 at 9:47 pmBeautiful combination. I thin the miso sauce is very delicious!
Deborah says
October 8, 2007 at 2:49 pmThose scallops look amazing!
Shayne says
October 9, 2007 at 2:15 ami love love love love scallops and those look perfectomundo!
if you like them try them with mashed sweet potato sometime
Spryte says
May 12, 2009 at 4:10 pmOMG these look amazing!!!!!
I’m definitely saving this to delicious!