Scallop Sauté with Miso Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- salt and pepper
- 2 tablespoons heavy cream
- 1 teaspoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons white wine
- 1-2 tablespoons water
- freshly grated parmesan cheese to taste
- 1 clove garlic, crushed
- Carbohydrate 7 g(2%)
- Cholesterol 24 mg(8%)
- Fat 9 g(14%)
- Fiber 1 g(3%)
- Protein 9 g(18%)
- Saturated Fat 2 g(11%)
- Sodium 644 mg(27%)
- Calories 153
Preparation 1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour. 2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle. 3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream. 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve. Ingredients note:Superfine sugar is very finely granulated sugar that dissolves quickly. It is used in baking, beverages, and sauces, and is available in the baking sections of supermarkets. Regular sugar can be used instead.
Preparation 1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour. 2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle. 3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream. 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve. Ingredients note:Superfine sugar is very finely granulated sugar that dissolves quickly. It is used in baking, beverages, and sauces, and is available in the baking sections of supermarkets. Regular sugar can be used instead.
