Scallop Sauté with Miso Sauce

Name: Scallop Sauté with Miso Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings all-purpose flour — to dust the scallops; 1 clove garlic, crushed; 2 Tbsps heavy cream; 1 Tbsp mirin; 2 Tbsps miso; 4 servings freshly grated Parmesan cheese to taste; 4 servings salt and pepper; 227 grams very fresh scallops (without their coral); 1 teaspoon soy sauce; 1 teaspoon superfine sugar (see note); 1 Tbsp sunflower or vegetable oil; 1 Tbsp water; 1 small bunch watercress; 2 Tbsps white wine; 1 Tbsps whole-grain mustard

Scallop Sauté with Miso Sauce is a pescatarian main course. This recipe makes 4 servings with 277 calories, 20g of protein, and 15g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of mirin, superfine sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.

Ingredients you will need

Scallops

Garlic

Pepper

All Purpose Flour

Salt

Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Take the pan off the heat and remove the scallops.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove.

Ingredients you will need

White Wine

Soy Sauce

Mirin

Sugar

Water

Miso

Equipment you will use

Frying Pan

Mix in the mustard and heavy cream.

Ingredients you will need

Heavy Cream

Mustard

Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish.

Ingredients you will need

Watercress

Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems.

Ingredients you will need

Watercress

Hot Sauce

Scallops

Sprinkle with Parmesan cheese and serve.

Ingredients you will need

Parmesan

Superfine sugar is very finely granulated sugar that dissolves quickly. It is used in baking, beverages, and sauces, and is available in the baking sections of supermarkets. Regular sugar can be used instead.

Ingredients you will need

Sugar

Equipment

Frying Pan

Ingredients

Servings:

4servings

all-purpose flour — to dust the scallops 1clove

garlic, crushed 2Tbsps

heavy cream 1Tbsp

mirin 2Tbsps

miso 4servings

freshly grated Parmesan cheese to taste 4servings

salt and pepper 227grams

very fresh scallops (without their coral)1teaspoon

soy sauce 1teaspoon

superfine sugar (see note)1Tbsp

sunflower or vegetable oil 1Tbsp

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 70 dollars per bottle.