Ingredients
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12 sea scallops
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salt and pepper
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all-purpose flour, for dusting
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2 tablespoons white miso or 2 tablespoons miso
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1 tablespoon mirin
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1 teaspoon soy sauce
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1 teaspoon superfine sugar
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1 bunch watercress, thick stems removed
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2 tablespoons vegetable oil
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2 tablespoons dry white wine
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1/2 tablespoon whole grain mustard
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2 tablespoons heavy cream
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1/4 cup finely grated parmesan cheese
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1 garlic clove, minced
Instructions
- Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
- Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
- Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
- Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.