16 large fresh scallops
2 tablespoons vegetable oil
1/3 cup white miso
3 tablespoons mirin
3 tablespoons sake
2 tablespoons caster sugar
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
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.
Put the scallops in a shallow dish and add half the dressing, turning gently to coat well. Leave for 20 minutes. Reserve the remaining dressing.
To cook: Heat the oil in a large sauté pan over a medium heat. The marinade will burn quickly if the pan is too hot.
Add the scallops and cook for 1-2 minutes each side or until just cooked through. Don’t overcook or they will be tough.
To serve: Place the scallops on serving plates. 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. Serves 4 as an entrée, or as part of a shared meal.