Scallop Sauté with Miso Sauce

Ingredients for Scallop Sauté with Miso Sauce

• 230g very fresh scallops (without their coral)

• salt and pepper

• 1 clove garlic, crushed

• plain flour — to dust the scallops

• 1-2 tablespoons sunflower or vegetable oil

• 2 tablespoons white wine

• 2 tablespoons miso

• 1 tablespoon mirin

• 1 teaspoon soy sauce

• 1 teaspoon superfine sugar (see note)

• 1-2 tablespoons water

• 1/2 tablespoons whole-grain mustard

• 2 tablespoons double cream

• small bunch watercress

• freshly grated Parmesan cheese to taste

How to make Scallop Sauté with Miso Sauce

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 double 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.