Scallops With Miso Ginger And Grapefruit Recipes

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.

MISO-BROILED SCALLOPS

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.

SCALLOPS WITH MISO, GINGER, AND GRAPEFRUIT

Steps:

• Squeeze juice from half the grapefruit and reserve. With a small, sharp knife, cut peel from second half, down to flesh (discard peels), then cut between inner membranes to release half-segments into a small bowl.
• In a blender, whirl grapefruit juice, miso, rice vinegar, and sake until smooth.
• In a 1- to 2-quart pan over medium heat, melt butter. Add shallots and ginger and sprinkle with salt and pepper.
• Stir often until shallots are limp, 3 to 4 minutes.
• Pour in miso mixture and stir until sauce is bubbling and slightly thickened, 2 to 3 minutes.
• On a plate, mix flour, thyme, oregano, and salt and pepper to taste. Coat scallops in mixture.
• Pour oil into a 10- to 12-inch nonstick frying pan over high heat and tilt pan to coat. When hot, set scallops in pan, spacing evenly. Cook, turning each scallop once with tongs, until golden brown on both sides and opaque but still moist-looking in the center (cut to test), about 4 minutes total. Transfer to a serving plate.
• Pour miso mixture into frying pan and stir, scraping bottom of pan to release browned bits, until bubbling, about 1 minute.
• Pour sauce around scallops and top with reserved grapefruit segments and the chives.

SCALLOP SAUTé WITH MISO SAUCE

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.

SCALLOPS WITH RED GRAPEFRUIT

Steps:

• Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
• Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
• Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
• Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
• To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.