Miso seared scallops with wild rocket and yuzu

British scallops are not only a superb source of protein and vitamins, they are also delicious at this time of year, ours are Scottish and diver caught. And they make the perfect light summer canape...

12 diver caught scallops
1 tbsp light miso paste
2 tbsp mirin
1/2 cup sake
4 sugar snap peas, blanched and thinly sliced
3 tbsp sesame oil
2 tbsp yuzu
12 bamboo skewers
1 tbsp black sesame seeds


Trim and clean the scallops. Remove the coral and refrigerate. Mix together the miso paste, mirin and sake. Marinate the scallops in the miso mix for 1 hour refrigerated.

Mix together 2 tbsp sesame oil and the yuzu. Remove the scallops from the marinade and dry with kitchen paper. Heat a non-stick frying pan until just smoking. Add 1 tbsp of sesame oil and carefully place in the scallops. Leave for 20 seconds and then turn each scallop. Leave for another 20 seconds and remove from the pan. Skewer each scallop through the side, top with a few strips of sugar snap pea, a sprinkle of black sesame seeds  and a drizzle of the yuzu dressing.

Makes 12 canapés

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