Barbecued Scallops with Miso Spring Onion Butter
Photography 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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.