I love seafood. I would probably marry it if I could. And scallops…oh my. I love them almost as much as I love shrimp. And I reeeeaaaalllly love shrimp!
I’ve yet to try a scallop recipe at home that I wasn’t over the moon for, but this one, I think, is my favorite so far. It was quick to prepare, and the combination of the Asian flavors and the mustard made my tastebuds sing with delight!! I even used the leftover sauce to pour over my leftover rice. Mmm!
I have a friend who had never had scallops and tried to make them at home, but just cooked them in olive oil with no other seasoning and wasn’t a big fan. So I told him that I’d either share the recipes I’ve tried, or just cook some for him, because I can’t have my friends not liking scallops!! I think this one might be the one I share or make for him, because I can’t imagine the reaction being anything less than amazed!! 🙂
Of course, it’s not likely to turn a seafood hater (not MY friends!) into a lover, but for anyone on the fence…it will surely push them over to the right side!!!
http://wallakra.com/?santavswediya=kan-man-k%C3%B6pa-Tadalafil-receptfritt&d9b=43 Scallops with Mustard-Miso Sauce
Source: Steamy Kitchen
1 1/2 pounds scallops
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 Tbsp mirin
- 3 Tbsp rice vinegar
- 1 tsp soy sauce
- 1/4 cup Miso & Easy (found on the International Aisle at the grocery store, or 2 tablespoons miso paste + 2 tablespoons water)
- 1 tsp mustard
- 2 tsp water
- 2 tsp toasted sesame seeds
- Heat a nonstick skillet over medium-high heat and add the olive oil. Add the scallops and cook for 1 minute each side to brown. Remove the scallops to a plate and tent with tin foil to keep warm.
- Reduce the heat to medium and add the butter, mirin, rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the scallops back in and finish cooking for 1-2 minutes.
- Garnish with toasted sesame seeds and serve! I served mine over brown rice. Yum!