SCALLOP SAUTé WITH MISO SAUCE
Provided by Harumi Kurihara
Categories Milk/Cream Mustard Appetizer Sauté Quick & Easy Scallop White Wine Watercress Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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.
MISO-BROILED SCALLOPS
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years. The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan. It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling. The combination and preparation are traditional, the equivalent of slathering something with barbecue sauce before cooking. Of course, miso is a far cry from barbecue sauce: its elegance is unmistakable.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put miso in a bowl. Add mirin or wine. Whisk until smooth, adding more mirin if needed. Stir in onion, a pinch of salt and of cayenne. Combine scallops, let sit 10 minutes. Cook right away, or cover and refrigerate for up to a day. When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
- Broil until lightly browned, without turning, 3 to 5 minutes, or grill, turning once after 2 to 3 minutes. Sprinkle with lime juice, and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1950 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOP SAUTE WITH CREAMY MISO SAUCE
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.
Provided by Rinshinomori
Categories < 15 Mins
Time 8m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Shred the lettuce leaves and line a plate with lettuce. Chill.
- Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
- Season the scallops with salt, pepper and garlic. Lightly dust with flour.
- Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
- Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
- Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
- Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.
SEARED SCALLOPS WITH BOK CHOY AND MISO
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Low Fat Quick & Easy Low Cal Dinner Scallop Healthy Bok Choy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
- Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.
JAPANESE MISO BUTTER SCALLOPS
Cooking scallops the Japanese way with sweet miso! I wanted to share this recipe, because people who buy miso end up using just a little bit and storing the rest in the fridge, not knowing what else you can do with it. I run a cooking school in Kyoto (HARU Cooking Class) and I meet many people from overseas who have told me this.
Provided by Taro Saeki
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine miso paste, sake, soy sauce, and sugar in a small bowl.
- Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
- Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 13.9 g, Cholesterol 69.3 mg, Fat 22.8 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 924.1 mg, Sugar 3 g
SEA SCALLOPS WITH MISO MUSTARD SAUCE
Make and share this Sea Scallops With Miso Mustard Sauce recipe from Food.com.
Provided by chia2160
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
More about "scallop sauté with miso sauce recipes"
SAUTED SCALLOPS IN MISO SAUCE - CLOSET COOKING
From closetcooking.com
Reviews 6Estimated Reading Time 2 minsServings 4Total Time 40 mins
SCALLOP SAUTé WITH MISO SAUCE - BUTESTSEAFOODIE.COM
RECIPE MISO-GLAZED SCALLOPS - JOY BAUER
From joybauer.com
GRILLED SCALLOPS WITH MISO-CORN SALAD RECIPE - FOOD
From foodandwine.com
OVEN BAKED SCALLOPS WITH MISO AND GINGER BUTTER
From between2kitchens.com
RECIPES FOR SEA SCALLOPS WITH MISO MUSTARD SAUCE
From cooktime24.com
SCALLOP WITH MUSTARD MISO SAUCE RECIPES - ALL RECIPES
From dearecipes.blogspot.com
SCALLOP SAUTé RECIPE | MYRECIPES
From myrecipes.com
EPICURIOUS SCALLOP SAUTé WITH MISO SAUCE RECIPE
From ketofoodist.com
SCALLOPS WITH DYNAMITE SAUCE - THERESCIPES.INFO
From therecipes.info
SCALLOPS, LENTILS AND MUSHROOMS WITH CREAMY MISO SAUCE - RICARDO
From ricardocuisine.com
SEARED SCALLOPS WITH BOK CHOY AND MISO RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS WITH BOK CHOY AND MISO RECIPE | BON APPéTIT
From bonappetit.com
SEARED SCALLOPS WITH ORANGE MISO SAUCE - A FOODCENTRIC LIFE
From afoodcentriclife.com
SCALLOP SAUTé WITH MISO SAUCE
From lolfunnyquotes.blogspot.com
MISO-GLAZED SCALLOPS - TWO RED BOWLS
From tworedbowls.com
SCALLOPS & SHRIMP IN MISO LIME COCONUT SAUCE
From cookingwithcocktailrings.com
RECIPE: SCALLOPS WITH MISO-MUSTARD CREAM SAUCE
From nytimes.com
SCALLOP WITH MUSTARD MISO SAUCE RECIPE
From recipegraze.com
SCALLOP SAUTé WITH MISO SAUCE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
SEARED SCALLOPS WITH MISO SAUCE AND CRISPY NORI RECIPE - YOUTUBE
From youtube.com
RECIPE SCALLOP SAUTé WITH MISO SAUCE - YOUTUBE
From youtube.com
MISO-SAKI GLAZED SCALLOPS - KARISTA BENNETT
From karistabennett.com
CHINESE NEW YEAR: MISO BUTTER SCALLOPS RECIPE
From fultonfishmarket.com
SAUTEéD SCALLOPS IN MISO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOPS, LENTILS AND MUSHROOMS WITH CREAMY MISO SAUCE | RICARDO
From pinterest.ca
SCALLOP SAUTé WITH MISO SAUCE | COOKING SEAFOOD, RECIPES, MISO …
From pinterest.com
SCALLOP SAUTé - GLUTEN FREE RECIPES
From fooddiez.com
SCALLOP AND TOMATO SAUTé RECIPE | MYRECIPES
From myrecipes.com
PAN-SEARED SCALLOPS WITH SESAME MISO GLAZE - LODGE CAST IRON
From lodgecastiron.com
SCALLOP SAUTé WITH MISO SAUCE (HOTATE NO SAUTé MISO SAUCE) RECIPE …
From eatyourbooks.com
SCALLOP SAUTE WITH MISO FOR MY JAPANESE THANKSGIVING
From onegreenbicycle.com
SCALLOP WITH MUSTARD MISO SAUCE RECIPE | YUMMLY | RECIPE
From pinterest.com
WORLD BEST SEA FOOD RECIPES: SCALLOP SAUTE WITH CREAMY MISO …
From fishofsea.blogspot.com
PIN ON BIVALVE EXTRAVAGANZA
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love