Barbecued Scallops with Miso Dressing
Photography by Josh Griggs.

We’ve given these lovely fresh scallops a dip in the miso dressing then a quick burst on the barbecue or sauté pan for more deliciousness.
INGREDIENTS
24 large fresh scallops (we used Sanford Seafoods)
2 tablespoons vegetable oil
Miso dressing
1/3 cup white miso
3 tablespoons each mirin and sake
2 tablespoons caster sugar
1 clove garlic, crushed
½ teaspoon togarashi
To serve
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
METHOD
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
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!