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Add a photoA subtly decadent combination of miso, sake and fresh ginger that creates a beautifully delicious glaze for scallops or even black cod.
Ingredientes
- 1- 1 1/2 lbs Dry packed scallops
- 2-4 tablespoons clarified butter
- 1/3 cup white miso paste
- 2 tablespoons dark brown sugar
- ¼ cup sake (add more to thin the sauce if you like)
- 2-3 teaspoons fresh minced ginger
- 1 clove garlic, minced
- ½ teaspoon Thai Kitchen Chili paste
- Fresh ground black pepper
- Sliced green onion (garnish optional)
Direcciones
- Whisk together the miso paste, sake, brown sugar, ginger, garlic and chili paste, either by hand or in a blender. Ladle a bit of sauce on four plates or one large platter. When the scallops are done you will set the scallops on the sauce and then garnish with the green onion.
- In a large heavy bottom skillet heat 2 tablespoons clarified butter over medium high heat. Season the scallops with a little salt and pepper.
- When the butter is hot and frothy, add the scallops but donât over crowd the pan. You may need to cook the scallops in batches.
- Let the scallops brown (about 1-2 minutes) and when they easily pull off the bottom of the pan, turn them over and brown the other side, adjusting heat as necessary.
- Transfer the scallops to the plates or platter laced with the Miso-Saki glaze. Garnish with sliced green onion and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 86 | 34% |
| Total Fat 9.73g | 12% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 293mg | 12% |
| Potassium 489mg | 14% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.79g | 5% |
| Protein 24.09g | 39% |
