Fried Scallops with Creamy Miso Sauce
2 servings
25 minutes
Pan-seared scallops with miso cream sauce are a true masterpiece of Japanese cuisine, combining the refinement of seafood delicacies with rich umami tones of traditional sauce. The sweet-salty miso paste combined with mirin and soy sauce creates an incredibly deep flavor highlighted by light creamy notes. Scallops seared to a golden crust acquire a tender texture with a crispy surface. White wine and garlic add zest, making the dish even more expressive. This elegant treat not only adorns the table but is also perfect for a romantic dinner or a gastronomic experiment revealing the subtleties of Japanese cuisine.
1
In a small bowl, mix mirin, miso, soy sauce, and sugar.
- Miso paste: 2 tablespoons
- Mirin: 2 tablespoons
- Soy sauce: 2 teaspoons
- Sugar: 1.5 teaspoon
2
Dry the scallops well, season with salt and pepper.
- Scallops: 8 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
3
Heat vegetable oil in a pan over medium heat. Add the scallops and fry for 1-2 minutes on each side. Transfer to a plate.
- Vegetable oil: 2 tablespoons
- Scallops: 8 pieces
4
Pour wine into the wok, then add the mixture of miso and minced garlic, bring to a boil, remove from heat, and add mustard and cream. If necessary, add a little water to achieve the desired consistency.
- Dry white wine: 4 tablespoons
- Miso paste: 2 tablespoons
- Mirin: 2 tablespoons
- Soy sauce: 2 teaspoons
- Sugar: 1.5 teaspoon
- Garlic: 2 cloves
- Wholegrain mustard: 1 teaspoon
- Double cream 40% fat: 2 tablespoons
5
Place lettuce leaves on a plate, add scallops on top, drizzle with sauce, and sprinkle with chopped green onions and parmesan.
- Mixed salad leaves: to taste
- Scallops: 8 pieces
- Spring onion with bulb: 2 pieces
- Grated Parmesan cheese: 0.5 tablespoon
