Sunday, June 6, 2010

Bea's Miso Scallops

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Bea Kiyohara made these wonderful scallops at a recent dinner party. The scallops were so tender that they literally melted in your mouth. I could not stop eating them, and I was previously not a big fan of scallops. Be sure to drizzle the miso sauce sparingly, as it is very strong but delicious in taste.

8 oz. fresh scallops (she bought them at Costco)
Salt and pepper
1 crushed garlic clove
Flour to dust the scallops
1-2 T canola oil

Miso Cream Sauce:
2 T dry white wine
2 T miso
1 T mirin
1 tsp soy sauce
1 tsp sugar
1-2 T water
1/2 T whole-grain mustard
2 T heavy cream

Lettuce or spinach leaves
Chives or green onions, finely chopped for garnish

Season the scallops with salt, pepper and garlic and lightly dust with flour. Heat the oil in a frying pan.  Saute the scallops until seared on the outside but rare in the middle.  Take the pan off the heat and remove the scallops. Add the wine, miso, mirin, soy sauce, sugar and water to the pan and bring to a boil, stirring often. Remove pan from heat and mix in the mustard and cream.  Arrange the bed of lettuce on a platter.  Place scallops on the lettuce.  Drizzle the sauce over the scallops.  Garnish with finely chopped green onions or chives.

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