Sautéed Scallops with Creamy Miso Dressing on Greens
Inspired by the culinary artistry of Harumi Kurihara, this dish combines the delicate texture of sautéed sea scallops with a rich, creamy miso sauce that offers a delightful umami flavor. The juxtaposition of warm scallops over a chilled bed of shredded lettuce may seem unconventional, but it adds a refreshing contrast reminiscent of popular salads with grilled proteins. Each bite reveals tender scallops seasoned to perfection, beautifully complemented by the creamy sauce, green onions, and a hint of Parmesan. Perfect for an elegant appetizer or a light main course, this dish is quick to prepare, making it an exceptional choice for a weeknight dinner or a special gathering. Should you lack mirin, sake or sherry can be used as an alternative for a similar depth of flavor.
2
Servings
225
Calories
17
Ingredients
Ingredients
Sea scallops
3/4 lb (Trimmed and patted dry)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Garlic clove
1 (Finely minced)
Flour
for dusting (N/A)
Vegetable oil
1-2 tablespoons (For frying)
Lettuce leaves
for lining plate (Shredded)
Cream
2 tablespoons (N/A)
Parmesan cheese
for dusting (Grated or shaved)
Green onions
2 tablespoons (Chopped)
White wine
2 tablespoons (N/A)
White miso
2 tablespoons (N/A)
Mirin
1 tablespoon (N/A)
Soy sauce
1 teaspoon (N/A)
Sugar
1 teaspoon (N/A)
Water
1 tablespoon (N/A)
Whole grain mustard
1/2 tablespoon (N/A)
Instructions
1
Begin by shredding the lettuce leaves into thin strips and lining a serving plate with them. Place the plate in the refrigerator to chill while you prepare the scallops.
2
In a small bowl, combine the white wine, white miso, mirin, soy sauce, sugar, whole grain mustard, and water. Whisk them together until smooth and set the sauce mixture aside.
3
Pat the scallops dry with paper towels, then season them lightly with salt, pepper, and minced garlic. Dust each scallop with flour to create a light coating.
4
In a large frying pan, heat the vegetable oil over high heat. Once the oil is shimmering, carefully add the scallops to the pan. Sauté the scallops for 1-2 minutes on each side until they are browned on the outside but remain translucent and tender in the center. Remove scallops from the pan and place them on the chilled lettuce.
5
Lower the heat to medium-low and pour the prepared sauce mixture into the same pan where you cooked the scallops. Stir to combine, allowing the sauce to warm through. Add the cream and let the sauce simmer gently, stirring occasionally, until it reduces to about two-thirds of its original volume, achieving a creamy consistency.
6
Once the sauce has thickened, pour it generously over the scallops arranged on the lettuce.Top with chopped green onions and a light dusting of Parmesan cheese to finish the dish.
Nutrition Information
12.5g
Fat
7.5g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What inspired the recipe for Sautéed Scallops with Creamy Miso Dressing?
The dish is inspired by the culinary artistry of Harumi Kurihara, focusing on umami flavors and delicate textures.
How many servings does this recipe provide?
This recipe is designed to make 2 servings.
What is the calorie count for this scallop dish?
Each serving contains approximately 225 calories.
How should the lettuce be prepared for this dish?
The lettuce leaves should be shredded into thin strips, placed on a serving plate, and chilled in the refrigerator.
What type of miso is recommended for the dressing?
White miso is used to create the rich, creamy sauce.
What can I use as a substitute for mirin?
If you do not have mirin, you can use sake or sherry as an alternative for a similar depth of flavor.
How long should the scallops be sautéed?
The scallops should be sautéed for 1-2 minutes on each side.
What heat setting should be used to cook the scallops?
A high heat is used for frying the scallops to ensure they brown quickly while remaining tender.
How do I know when the scallops are finished cooking?
They should be browned on the outside but remain translucent and tender in the center.
What are the ingredients in the miso sauce mixture?
The sauce includes white wine, white miso, mirin, soy sauce, sugar, whole grain mustard, and water.
At what point is the cream added to the sauce?
Add the cream after the initial sauce mixture has been warmed in the pan over medium-low heat.
How much should the sauce be reduced?
The sauce should simmer until it reduces to about two-thirds of its original volume to reach a creamy consistency.
What are the recommended toppings for the finished dish?
The dish is finished with chopped green onions and a light dusting of Parmesan cheese.
Why are the scallops dusted with flour before cooking?
Dusting with flour creates a light coating that helps the scallops brown and interact with the sauce.
How should the scallops be seasoned before frying?
Season them lightly with salt, pepper, and finely minced garlic.
What is the protein content per serving?
There are 17.5g of protein per serving.
What is the total fat content per serving?
The dish contains 12.5g of fat per serving.
What kind of mustard is used in the dressing?
Whole grain mustard is specified for this recipe.
Is this dish served warm or cold?
It features a refreshing contrast of warm sautéed scallops served over a chilled bed of lettuce.
What type of oil is used for sautéing?
Vegetable oil is recommended for frying the scallops.
Is this dish suitable for an appetizer?
Yes, it is perfect for either an elegant appetizer or a light main course.
How many total ingredients are required?
There are 17 ingredients used in this recipe.
What is the carbohydrate count for this recipe?
The recipe contains 7.5g of carbohydrates per serving.
What specific type of scallops should be used?
Sea scallops are the primary protein for this dish.
What should be done to the scallops before seasoning?
They should be trimmed and patted dry with paper towels.
What flavor profile does the miso dressing offer?
The dressing provides a rich, creamy umami flavor.
How is the garlic prepared for the recipe?
One garlic clove should be finely minced and applied directly to the scallops.
Is this recipe appropriate for a weeknight dinner?
Yes, it is very quick to prepare, making it an excellent choice for a fast yet elegant meal.
What greens are used as the base?
Shredded lettuce leaves are used to line the serving plate.
Does the recipe include salt and pepper?
Yes, salt and pepper are used to taste for seasoning the scallops.