We’ve given these lovely fresh scallops a dip in the miso dressing then a quick burst on the barbecue or sauté pan for more deliciousness.
INGREDIENTS
24 large fresh scallops (we used Sanford Seafoods)
2 tablespoons vegetable oil
Miso dressing
1/3 cup white miso
3 tablespoons each mirin and sake
2 tablespoons caster sugar
1 clove garlic, crushed
½ teaspoon togarashi
To serve
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
METHOD
Equipment: 12 thin skewers.
Dressing: Place all the ingredients in a small saucepan and whisk over a low heat until smooth. Bring to the boil then simmer for
2 minutes. Cool completely.
Put the scallops in a shallow dish and add half the dressing, turning gently to coat well. Reserve the remaining dressing.
To cook: Thread the scallops onto skewers. Heat a little oil in
a sauté pan and when hot, add the skewers. Cook for 1 minute each side, or until just cooked through.
To serve: Place the scallop skewers on a serving plate. Whisk the oil and lemon juice into the remaining dressing then stir in the lemon zest and spring onion. Spoon over the scallops and serve immediately.
Makes 12 skewers
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!