Sea Scallops With Miso Mustard Sauce

Ingredients

• 12 sea scallops
• salt and pepper
• 1 garlic clove, minced
• all-purpose flour, for dusting
• 2 tablespoons white miso or miso
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 teaspoon superfine sugar
• 1 bunch watercress, thick stems removed
• 2 tablespoons vegetable oil
• 2 tablespoons dry white wine
• 1/2 tablespoon whole grain mustard
• 2 tablespoons heavy cream
• 1/4 cup finely grated parmesan cheese

Directions

1. 1

   1. Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.

2. 2

   2. Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate. Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.

3. 3

   3. Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.