Scallop Sauté with Miso Sauce

Scallop Sauté with Miso Sauce
Photo by Masado Kudo


  • 1 tablespoon mirin
  • freshly grated Parmesan cheese
  • 1 teaspoon superfine sugar
  • 2 tablespoons miso
  • ½ tablespoon whole-grain mustard
  • 8 ounces very fresh scallops (without their coral)
  • all-purpose flour
  • + 9 more ingredients
    • 1 teaspoon soy sauce
    • 1 clove garlic
    • pepper
    • 2 tablespoons water
    • salt
    • 2 tablespoons heavy cream
    • 2 tablespoons white wine
    • 2 tablespoons sunflower or vegetable oil
    • small bunch watercress

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 w...

View full recipe at Epicurious


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