Miso-butter glazed Scallops with Pak Choi
You can scale up the miso butter recipe and use a whole block of butter and fifty grams of miso paste. Wrap the butter in greaseproof paper and foil and store in the frezzer.
Ingredients
For the miso butter
- 125 gr unsalted Jersey Butter at room temperature
- 25 gr white miso paste
For the scallops
- 400 gr prepared diver-caught Scallops
- 50 gr Miso Butter
- 1 splash Vegetable Oil
- Sea Salt and freshly ground Black Pepper
For the miso sauce
- 50 gr Miso Butter
- 60 ml Water
- 1 tablespoon of Dark Soy Sauce
- 1 clove Garlic peeled and crushed
- A splash of Rice Wine or Dry Sherry
For the pak choi
- 2- 3 Pak Choi washed and dried
- 25 ml Vegetable Oil
- Sea Salt and freshly ground Black Pepper
- Half a teaspoon of Black Sesame Seeds to garnish
Equipment
- A heavy-bottomed frying pan
Instructions
- For the miso butter mix the ingredients in a small bowl until thoroughly combined.
- To cook the scallops heat half of the butter and a splash of oil in a heavy-bottomed frying pan. Season the scallops. When the butter is bubbling but not burning, sear half the scallops until brown and flip over, set aside and keep warm. Repeat the process with the remaining scallops.
- Keep the pan over the heat and add the extra miso butter and garlic. Scrape the pan bottom with a wooden spatula and add the water, soy sauce and rice wine. Simmer for two to three minutes to incorporate the ingredients and slightly reduce the sauce.
- Heat the remaining oil in a separate pan and sauté the pak choi. When the pak choi stems start to turn translucent, carefully remove from the pan and drain on kitchen paper. Season.
- Assemble the scallops and pak choi on a plate with some steamed rice and dress with the sauce and sesame seeds.
Notes
Check Soy sauce for Gluten Tried this recipe?Let us know how it was!