Grilled Scallops with Miso Dressing
Photography by Manja Wachsmuth.
Beautifully fresh scallops doused in this salty sweet dressing with a touch of lemon make a delicious entrée or sharing plate.
Serves: 4
INGREDIENTS
16 large fresh scallops
2 tablespoons vegetable oil
Miso dressing
1/3 cup white miso
3 tablespoons mirin
3 tablespoons sake
2 tablespoons caster sugar
1 clove garlic, crushed
To serve
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
METHOD
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. Leave for 20 minutes. Reserve the remaining dressing.
To cook: Heat the oil in a large sauté pan over a medium heat. The marinade will burn quickly if the pan is too hot.
Add the scallops and cook for 1-2 minutes each side or until just cooked through. Don’t overcook or they will be tough.
To serve: Place the scallops on serving plates. 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. Serves 4 as an entrée, or as part of a shared meal.
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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!