Scallops W Miso Sauce Recipes

Steps:

• 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. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
• 3. Take the pan off the heat and remove the scallops. 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. Mix in the mustard and heavy cream.
• 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.

Steps:

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

Steps:

• Combine miso paste, sake, soy sauce, and sugar in a small bowl.
• Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
• Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.

Steps:

• Shred the lettuce leaves and line a plate with lettuce. Chill.
• Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
• Season the scallops with salt, pepper and garlic. Lightly dust with flour.
• Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
• Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
• Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
• Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.

Steps:

• Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.
• Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso water, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.
• Garnish with toasted sesame seeds and scallion greens.