Miso-Yuzu Glazed Hokkaido Scallops...Miso-Yuzu Glazed Hokkaido Scallops with Crispy Lotus Root

Name: Miso-Yuzu Glazed Hokkaido Scallops with Crispy Lotus Root
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 6 Large Hokkaido U-10 Scallops, adductor muscle removed; 1 tablespoon high-quality white miso paste; 2 tablespoons fresh yuzu juice; 100g cold unsalted butter, cubed; 2 tablespoons mirin; 1 small shallot, finely minced; 1 small lotus root, peeled and sliced paper-thin; 3 tablespoons grapeseed oil for searing and frying; 4 fresh shiso leaves, chiffonade for garnish; A pinch of Ichimi Togarashi

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Cuisine

Modern Japanese Fusion

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Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Succulent, pan-seared jumbo scallops served over a velvet miso-yuzu beurre blanc, finished with delicate lotus root crisps and aromatic shiso oil.

Modern Japanese FusionHard

Ingredients

•6 Large Hokkaido U-10 Scallops, adductor muscle removed

•1 tablespoon high-quality white miso paste

•2 tablespoons fresh yuzu juice

•100g cold unsalted butter, cubed

•2 tablespoons mirin

•1 small shallot, finely minced

•1 small lotus root, peeled and sliced paper-thin

•3 tablespoons grapeseed oil for searing and frying

•4 fresh shiso leaves, chiffonade for garnish

•A pinch of Ichimi Togarashi

Cooking Instructions

01
In a small saucepan, heat 1 tablespoon of oil. Fry the lotus root slices until golden and crisp. Drain on paper towels and season lightly with salt; set aside.
02
In a clean saucepan, combine minced shallots and mirin. Reduce over medium heat until the liquid is syrupy and almost evaporated.
03
Lower heat to the minimum. Whisk in the white miso paste and yuzu juice until smooth.
04
Slowly whisk in the cold, cubed butter one piece at a time to create a stable emulsion (beurre blanc). Keep warm in a thermos or over a very faint water bath; do not boil.
05
Pat scallops extremely dry with paper towels. Season only the flat sides with a tiny pinch of salt.
06
Heat a heavy stainless steel or cast iron skillet over high heat with the remaining grapeseed oil until shimmering but not smoking.
07
Place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for only 30-45 seconds more. The center should remain translucent.
08
To plate, spoon a generous pool of Miso-Yuzu sauce onto the center of a warmed plate. Arrange three scallops atop the sauce.
09
Garnish with crispy lotus root, a dusting of Togarashi, and fresh shiso chiffonade. Serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023