Ingredients for Sea Scallops With Miso Mustard Sauce
- Sea Scallops
- Salt And Pepper
- Garlic Clove
- All Purpose Flour
- White Miso
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- Superfine Sugar
- 4 ounces fresh watercress
- Vegetable Oil
- Dry White Wine
- Whole Grain Mustard
- Heavy Cream
- Parmesan Cheese
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How to Make Sea Scallops With Miso Mustard Sauce
- Season 1 pound sea scallops generously on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 clove minced garlic. Lightly dust with 2 tablespoons all-purpose flour.
- In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 teaspoon sugar, and 2 tablespoons water until smooth and pourable.
- Set the miso mixture aside.
- Arrange 4 ounces fresh watercress on a serving platter.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear scallops for 2-3 minutes per side, until golden brown and opaque throughout. Remove scallops from skillet and set aside on a plate.
- Add 1/4 cup dry white wine to the skillet and scrape up any browned bits from the bottom.
- Pour in the miso mixture and bring to a simmer over medium heat, stirring constantly, for 1-2 minutes until slightly thickened.
- Remove from heat and stir in 1 tablespoon Dijon mustard and 1 tablespoon heavy cream.
- Arrange the seared scallops on the bed of watercress. Drizzle generously with the warm miso-mustard sauce.
- Sprinkle 1 tablespoon grated Parmesan cheese over each scallop (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
19g
Carbs
1g
