Scallop Sauté With Miso Sauce
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 clove
Garlic (crushed)2 tbsps
Sunflower2 tbsps
White Wine2 tbsps
Miso1 tbsp
Mirin1 tsp
Soy Sauce2 tbsps
Water1 tbsp
Grain Mustard (whole-)2 tbsps
Heavy CreamDirections:
1
Season the scallops with the salt, pepper, and garlic and then lightly dust with flour
2
Heat the oil in a small frying pan
3
Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle
4
Take the pan off the heat and remove the scallops
5
Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir
6
Return to the heat and being to a boil, stirring, then remove
7
Mix in the mustard and heavy cream
8
Tear the leaves off the watercress and arrange on a large plate
9
Chop the stems finely and set aside as a garnish
10
Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems
11
Sprinkle with Parmesan cheese and serve
12
Season the scallops with the salt, pepper, and garlic and then lightly dust with flour
13
Heat the oil in a small frying pan
14
Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle
15
Take the pan off the heat and remove the scallops
16
Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir
17
Return to the heat and being to a boil, stirring, then remove
18
Mix in the mustard and heavy cream
19
Tear the leaves off the watercress and arrange on a large plate
20
Chop the stems finely and set aside as a garnish
21
Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems
22
Sprinkle with Parmesan cheese and serve