Barbecued Scallops with Miso Spring Onion Butter
Photography by Sarah Tuck.
I’m always looking for interesting nibbles to serve with drinks, and these fit the bill perfectly. Better still, the seasoned butter can be prepared hours before, then simply cook the scallops quickly and serve straight from the barbecue hotplate. A few garnishes leave them tasting great and looking pretty too – so easy!
INGREDIENTS
18 scallops
50 grams softened butter
2 teaspoons white or yellow miso paste
1 spring onion chopped, with 2 tablespoons finely chopped and reserved for garnish
1 teaspoon finely grated fresh ginger
¼ teaspoon sesame oil
1 tablespoon flavourless oil, such as rice bran
To serve
2 teaspoons black sesame seeds
⅓ cup microgreens
METHOD
Place butter, miso, spring onions and ginger in a food processor and blend, then stir through the sesame oil.
Heat a hot plate, brush with oil and cook scallops for a minute on each side.
Serve dabbed with miso spring onion butter and sprinkled with sesame seeds, the reserved spring onions and microgreens. Makes 18
Pantry Note: Japanese ingredients are available from Japanese or Asian food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.