Miso butter scallops

Prep: 5 Minutes

Cook: 10 Minutes

Serves: 2

Difficulty:

Cuisine:

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Miso butter scallops

Ingredients:

Miso butter scallops

6 fresh scallops still on shell

75g baby spinach

2 tbsn cooking sake - ryourishu

2 tbsn mirin

1/2 tablespoon red miso

25g butter

vegetable oil

(Japanese ingredients available from Chef's Armoury)

Method:

Miso butter scallops

Remove scallops from shell, pat try and set aside
Blanch scalliops in hot water and cool
Add sake, mirin, red miso in a pot and bring to a simmer to cook off alcohol
Add 15g butter to sauce, 1 cube at a time and whisk until incorporated. Set sauce aside.
In a new pot add spinach, 1 tbsn water, pinch of salt to a pot with a tight fitting lid and put on low heat until wilted, approx 3-5 mins. Set aside.
Put a cast iron pan on medium - high heat. Add 10g butter, 1 tbsn oil.
When butter bubbles add scallops and sear on one side for approx 30 seconds.
Turn scallops and cook second side for another 30 seconds.
Transfer scallops to warm sauce and toss to coat lightly,
Put 1/6 spinach on each shell. Place one cooked scallop on top of the spinach.

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