Sauted Scallops in Miso Sauce

Last week I was flipping through some of my cookbooks when I came across an interesting recipe for sauted scallops in miso sauce in Harumi's Japanese Cooking. I though that it would make a perfect Saturday lunch. I do all of my grocery shopping on Saturday mornings and the scallops would be as fresh as they could be. It is also a simple dish as I usually do not feel like placing much effort into lunch after running around doing errands all morning. This dish would also give me the chance to try scallops a second time. The dressing was interesting because it has Japanese influence with the miso and mirin but it also uses garlic, heavy cream and parmigiano-reggiano. I tossed in some celery because it was in the fridge and needed to be used. I would think that you could add in other things to make it into more of a salad.

It turned out pretty good. The sauce was rich, creamy and super tasty. The scallops were really nice. They had a slightly crispy seared outside and they were soft on the inside. I will definitely be making this again.

Ingredients:
1 tablespoon miso
1 tablespoon mirin
1 teaspoon soy
1 teaspoon sugar
4 scallops per person
salt and pepper
1 tablespoon oil
2 tablespoons white wine
1 clove garlic (chopped)
1/2 teaspoon whole grain mustard
1 tablespoon heavy cream
* water
1 serving salad greens
1 green onion (sliced)
1 teaspoon parmigiano-reggiano (grated, optional)

Directions:
1. Mix the miso, mirin, soy and sugar in a small bowl.
2. Season the scallops with salt and pepper.
3. Heat the oil in a pan.
4. Add the scallops and sear on both sides, about 1-2 minutes per side.
5. Set the scallops aside.
6. Add the white wine and deglaze the pan.
7. Add the miso mixture and the garlic and bring to a boil.
8. Remove from the heat and mix in the mustard and heavy cream.
9. Mix in some water, if required, to bring the sauce to the consistency of a dressing.
10. Arrange by placing the lettuce on a plate followed by the scallops. Pour on the dressing and top with green onions and parmigiano-reggiano.

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Maple and Miso Scallops
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