Grilled Scallops with Miso Dressing
Photography Manja Wachsmuth.
Beautifully fresh scallops doused in this salty sweet dressing with a touch of lemon make a delicious entrée or sharing plate.
Serves: 4
INGREDIENTS
16 large fresh scallops
2 tablespoons vegetable oil
Miso dressing
1/3 cup white miso
3 tablespoons mirin
3 tablespoons sake
2 tablespoons caster sugar
1 clove garlic, crushed
To serve
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
1 spring onion, very finely chopped
METHOD
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. 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.