24 large fresh scallops (we used Sanford Seafoods)
2 tablespoons vegetable oil
1/3 cup white miso
3 tablespoons each mirin and sake
2 tablespoons caster sugar
1 clove garlic, crushed
½ teaspoon togarashi
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
Equipment: 12 thin skewers.
Dressing: Place all the ingredients in a small saucepan and whisk over a low heat until smooth. Bring to the boil then simmer for
2 minutes. Cool completely.
Put the scallops in a shallow dish and add half the dressing, turning gently to coat well. Reserve the remaining dressing.
To cook: Thread the scallops onto skewers. Heat a little oil in
a sauté pan and when hot, add the skewers. Cook for 1 minute each side, or until just cooked through.
To serve: Place the scallop skewers on a serving plate. Whisk the oil and lemon juice into the remaining dressing then stir in the lemon zest and spring onion. Spoon over the scallops and serve immediately.
Makes 12 skewers