These scallops make a good starter
or they can be served as part of larger Japanese-style meal. I think that the
combination of Japanese flavors, such as miso, and the western flavor of
Parmesan cheese makes for a delicious and exciting dish.
8 oz. very fresh scallops (without their coral)
salt and pepper
1 clove garlic, crushed
all-purpose flour — to dust the scallops
1-2 tablespoons sunflower or vegetable oil
2 tablespoons white wine
2 tablespoons miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon superfine sugar (see note) 1-2 tablespoons water
1/2 tablespoon whole-grain mustard
2 tablespoons heavy cream
small bunch watercress
freshly grated Parmesan cheese to taste
1. Season the scallops with the
salt, pepper, and garlic and then lightly dust with flour.
2. Heat the oil in a small frying
pan. Briefly fry both sides of the scallops until seared on the outside, but
still rare in the middle.
3. Take the pan off the heat and
remove the scallops. Add the white wine and then the miso, mirin, soy sauce,
sugar, and water to pan and stir. Return to the heat and being to a boil,
stirring, then remove. Mix in the mustard and heavy cream.
4. Tear the leaves off the
watercress and arrange on a large plate. Chop the stems finely and set aside as
a garnish. Place the scallops on the bed of watercress leaves, pour the hot
sauce over, and garnish with the finely chopped watercress stems. Sprinkle with
Parmesan cheese and serve.
Superfine sugar is very finely granulated sugar that dissolves quickly. It is
used in baking, beverages, and sauces, and is available in the baking sections
of supermarkets. Regular sugar can be used instead.
Makes 4 servings.