Scallop Saute With Creamy Miso Sauce - cooking recipe

Ingredients

3/4 lb sea scallops
salt, to taste
pepper, to taste
1 garlic clove, finely minced
flour, for dusting
1 -2 tablespoon vegetable oil
lettuce leaf, for lining plate
2 tablespoons cream
parmesan cheese, for dusting
2 tablespoons green onions, chopped
For the Sauce
2 tablespoons white wine
2 tablespoons white miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon water
1/2 tablespoon whole grain mustard

Preparation

Shred the lettuce leaves and line a plate with lettuce. Chill.
Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
Season the scallops with salt, pepper and garlic. Lightly dust with flour.
Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.