Ingredients
1/4 cup white miso
1/4 cup mirin or sake
2 tbsp grated ginger
1lb Sea scallops
1/4 cup rice vinegar
1/2 tsp sugar
salt
4 tbsp corn or peanut oil
1 tbsp sesame oil
1 small head napa cabbage, shredded
2 carrots, peeled and shredded
2 shallots, thinly sliced
1. Marinate the scallops
– In a large bowl, stir together miso, mirin, and ginger. Add scallops, turn to coat evenly, set aside for 15 mins.
2. Make the slaw
– whisk together vinegar, sugar, salt, 2tbsp of corn oil, sesame oil. Stir to dissolve. Add to cabbage, carrots and shallots and toss evenly with the dressing. Transfer to platter or plates and set aside.
3. sear the scallops
– heat a large nonstick frying pan over high heat until very hot. Add corn oil. Remove the scallops from the marinade, shaking off the excess, and place in a single layer int eh pan. Sear until crisp and brown (about 1 min), turn and sear the second side until crisp and brown, and the center springs back when touched (1-2 minutes). Place on slaw and serve.
What I learned
The scallops and marinade were delicious. The slaw is nice and refreshing. Fresh cabbage is best, and it needs to be shredded fairly fine to keep it from being tough or bitter. I served this with some sushi rice on the side, and finished the scallops with a drop of fresh sesame oil.
If there’s much marinade left on the scallops they’ll make an enormous mess in the hot pan – I splattered the cookbook and much of my kitchen. A splatter screen would have helped.
The leftover slaw makes a great stir fry. Pan-fry some chicken and then chuck in the slaw with some mirin, rice vinegar and soy, and stir fry for a few minutes.
From: Williams-Sonoma Asian
Plastic Spatula 