50 grams softened butter
2 teaspoons white or yellow miso paste
1 spring onion chopped, with 2 tablespoons finely chopped and reserved for garnish
1 teaspoon finely grated fresh ginger
¼ teaspoon sesame oil
1 tablespoon flavourless oil, such as rice bran
2 teaspoons black sesame seeds
⅓ cup microgreens
Place butter, miso, spring onions and ginger in a food processor and blend, then stir through the sesame oil.
Heat a hot plate, brush with oil and cook scallops for a minute on each side.
Serve dabbed with miso spring onion butter and sprinkled with sesame seeds, the reserved spring onions and microgreens. Makes 18
Pantry Note: Japanese ingredients are available from Japanese or Asian food stores.