Barbecued Scallops with Miso Spring Onion Butter
Photography by Sarah Tuck.
I’m always looking for interesting nibbles to serve with drinks, and these fit the bill perfectly. Better still, the seasoned butter can be prepared hours before, then simply cook the scallops quickly and serve straight from the barbecue hotplate. A few garnishes leave them tasting great and looking pretty too – so easy!
INGREDIENTS
18 scallops
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
To serve
2 teaspoons black sesame seeds
⅓ cup microgreens
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.