Pan-Seared Scallops with Creamy Miso Mustard Sauce
Indulge in a delectable dish that showcases succulent sea scallops perfectly seared to golden brown, topped with a rich and creamy sauce infused with the umami flavors of miso and the tanginess of whole grain mustard. This culinary delight is beautifully served on a bed of fresh watercress, creating a delightful contrast in textures and flavors. Perfect for special occasions or a luxurious weeknight dinner, this recipe combines Japanese-inspired flavors with gourmet flair, making it a dish to impress family and friends.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
sea scallops
12 (cleaned and patted dry)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
garlic clove
1 (minced)
all-purpose flour
for dusting (lightly dust scallops)
white miso
2 tablespoons (or use regular miso)
mirin
1 tablespoon (sweet rice wine)
soy sauce
1 teaspoon (for flavoring)
superfine sugar
1 teaspoon (for sweetness balance)
watercress
1 bunch (thick stems removed, for serving)
vegetable oil
2 tablespoons (for searing)
dry white wine
2 tablespoons (for deglazing)
whole grain mustard
1/2 tablespoon (for a tangy flavor)
heavy cream
2 tablespoons (for a creamy texture)
Parmesan cheese
1/4 cup (finely grated, for garnish)
Instructions
1
Start by seasoning the sea scallops on both sides with salt, pepper, and minced garlic. Lightly dust each scallop with all-purpose flour to ensure a beautiful sear.
2
In a small bowl, mix together white miso, mirin, soy sauce, superfine sugar, and enough water (1 to 2 tablespoons) to achieve a pourable consistency. Set this delicious miso mixture aside for later use.
3
On a large serving plate, arrange a bed of watercress, ensuring that the thick stems are removed for a tender texture.
4
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the scallops in the skillet and sear them for about 4 minutes on each side, or until they are lightly browned and feel firm to the touch. Once cooked, turn off the heat and transfer the scallops to a plate.
5
Pour the dry white wine into the skillet, stirring and scraping up any browned bits from the bottom of the pan to add flavor. Next, incorporate the reserved miso mixture and bring the sauce to a boil over high heat, stirring continuously.
6
Once the mixture has boiled, turn off the heat and gently stir in the whole grain mustard and heavy cream until the sauce is smooth and well combined.
7
To serve, place the seared scallops on the bed of watercress, drizzle the warm miso mustard sauce generously over the scallops, and sprinkle each scallop with finely grated Parmesan cheese. Serve immediately while warm, and enjoy this exquisite dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Pan-Seared Scallops with Creamy Miso Mustard Sauce?
The primary ingredients include 12 sea scallops, white miso, whole grain mustard, heavy cream, dry white wine, and fresh watercress.
How many scallops does this recipe serve?
The recipe calls for 12 sea scallops, which typically serves 2 to 4 people depending on whether it is an appetizer or an entree.
How long should I sear the scallops on each side?
You should sear the scallops for approximately 4 minutes per side until they are lightly browned and firm.
Can I use regular miso instead of white miso?
Yes, you can use regular miso if white miso is unavailable, though it may result in a slightly stronger or saltier flavor.
Why do the scallops need to be dusted with flour?
A light dusting of all-purpose flour helps create a better crust and ensures a beautiful golden-brown sear when frying.
What type of mustard is used in the sauce?
The recipe specifically calls for 1/2 tablespoon of whole grain mustard to provide a tangy flavor and texture.
What is the purpose of the watercress in this dish?
Watercress serves as a fresh bed for the scallops, providing a peppery contrast to the rich and creamy miso sauce.
Should the watercress stems be kept on?
No, you should remove the thick stems from the watercress to ensure a more tender and pleasant texture.
What is used to deglaze the skillet?
Two tablespoons of dry white wine are used to deglaze the pan and incorporate the flavorful browned bits into the sauce.
How is the miso mixture made pourable?
The miso is mixed with mirin, soy sauce, superfine sugar, and 1 to 2 tablespoons of water to achieve a pourable consistency.
When is the heavy cream added to the sauce?
The heavy cream is stirred in at the very end after the miso mixture has boiled and the heat has been turned off.
What kind of oil is best for searing the scallops?
The recipe recommends 2 tablespoons of vegetable oil for searing due to its high smoke point.
Is there garlic in this recipe?
Yes, one minced garlic clove is used to season the scallops before they are seared.
What is the final garnish for the scallops?
Each scallop is sprinkled with finely grated Parmesan cheese before serving.
What flavor profile does mirin add to the dish?
Mirin is a sweet rice wine that adds a subtle sweetness and depth of flavor to the miso mixture.
How much Parmesan cheese is required?
The recipe requires 1/4 cup of finely grated Parmesan cheese for the final garnish.
Do I need to boil the miso mixture?
Yes, once the miso mixture is added to the wine in the skillet, you should bring it to a boil over high heat while stirring.
Can I use frozen scallops for this recipe?
Yes, but ensure they are completely thawed and patted very dry with paper towels to ensure they sear properly.
What is the role of superfine sugar in the sauce?
Superfine sugar is used to balance the salty and savory notes of the miso and soy sauce.
Is this dish served warm or cold?
This dish should be served immediately while the scallops and the miso mustard sauce are still warm.
How much soy sauce is used?
The recipe calls for 1 teaspoon of soy sauce for flavoring the miso mixture.
What heat setting is used for searing?
Scallops should be seared over medium-high heat to achieve a golden-brown crust without overcooking the center.
Can I substitute the dry white wine?
If you prefer not to use wine, you can substitute it with chicken broth or a splash of water with a squeeze of lemon juice.
How should I prepare the scallops before cooking?
They should be cleaned, patted dry, and seasoned with salt, pepper, and minced garlic.
What texture should the sauce have?
The sauce should be rich, creamy, and smooth after incorporating the heavy cream and mustard.
How do I know the scallops are finished cooking?
They will feel firm to the touch and appear opaque throughout rather than translucent.
Is this a quick recipe to prepare?
Yes, once the ingredients are prepped, the actual cooking time for the scallops and sauce is roughly 10-15 minutes.
Can I use regular granulated sugar?
Yes, regular granulated sugar can be used, though superfine sugar dissolves more quickly into the sauce.
What is the best way to serve the sauce?
The warm sauce should be drizzled generously over the seared scallops sitting on the bed of watercress.
What type of cuisine does this recipe represent?
This recipe is a fusion dish that combines gourmet French-style techniques with Japanese-inspired miso and mirin flavors.