Scallop Sauté With Miso Sauce

“The combination of Parmesan cheese and miso makes an exciting
dish. You can serve the scallops as a starter or part of a bigger
Japanese-style meal.”
Serving: Makes 4 servings
• 8 oz. very fresh scallops (without their coral)
• salt and pepper
• 1 clove garlic, crushed
• all-purpose flour — to dust the scallops
• 1-2 tbsps. sunflower or vegetable oil
• 2 tbsps. white wine
• 2 tbsps. miso
• 1 tbsp. mirin
• 1 tsp. soy sauce
• 1 tsp. superfine sugar (see note)
• 1-2 tbsps. water
• 1/2 tbsp. whole-grain mustard
• 2 tbsps. heavy cream
• small bunch watercress
• freshly grated Parmesan cheese to taste
• Season scallops with garlic, pepper, and salt, and dust lightly with flour.
• In a small frying pan, heat the oil and fry both sides of the scallops briefly
until the outside is seared but the middle is still rare.
• Remove pan from heat and take out the scallops. Add white wine then
water, sugar, soy sauce, mirin, and miso, into the pan and stir. Place back on
the heat and start to boil, stirring, then take off the heat. Mix in heavy cream
and mustard.
• Tear the leaves off the watercress and arrange onto a big plate. Finely chop
the stems and put aside as garnish. Place the scallops on watercress leaves
bed, and pour the hot sauce over, then garnish with finely chopped watercress
stems. Sprinkle with Parmesan cheese and serve.
• You can find superfine sugar, that dissolves quickly, in baking sections of
the supermarket, but regular sugar can also be used.
Nutrition Information
• Calories: 154
• Total Carbohydrate: 8 g
• Cholesterol: 24 mg
• Total Fat: 9 g
• Fiber: 1 g
• Protein: 9 g
• Sodium: 655 mg
• Saturated Fat: 2 g