Sea Scallops With Miso Mustard Sauce Recipe #164948
From today's NY Times
by chia
25 min | 5 min prep
SERVES 4
- 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
- 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.
- 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.
- Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
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5 stars