Miso Scallops with Crispy Rice & Asian Slaw
Prep Time:
20 minutes
Cook Time:
20 minutes
Yield
Serves 4
Ingredients
1/4 cup white miso
1/4 cup mirin or sake
2 Tbs. grated fresh ginger
1 lb. sea scallops
1/4 cup rice vinegar
1/2 tsp. sugar
Salt, to taste
6 Tbs. coconut or avocado oil
1 Tbs. Asian sesame oil
1 small head or 1/2 large head napa cabbage, shredded
2 carrots, peeled and shredded
2 shallots, thinly sliced
1 cup sushi rice
Preparation
The day before -
Make the rice: Bring rice and water to boil in a saucepan, stir, cover, reduce heat and steam until tender. Line a pan with parchment paper or foil and press rice to 1/4-inch thickness. Cover and refrigerate overnight.
The day of -
In a large bowl, stir together the miso, mirin and ginger. Add the scallops and turn to coat evenly with the marinade. Set aside for 15 minutes.
In another large bowl, whisk together the vinegar, sugar, salt, 2 Tbs. of the oil and the sesame oil, and stir to dissolve the sugar and salt. Add the cabbage, carrots and shallots and toss to coat evenly with the dressing. Transfer the slaw to a platter or dinner plates and set aside.
Cut the rice into 2-inch x 2-inch squares. Heat a large nonstick fry pan, add 2 Tbs, oil, and brown rice on both sides. Set aside.
Raise the heat to high and add 2 Tbs. oil. Remove the scallops from the marinade, shaking off the excess marinade, and place in a single layer in the pan. Sear until crisp and brown, about 1 minute. Using tongs, turn the scallops and sear until crisp and brown on the other side and the center springs back when touched, 1 to 2 minutes. Place the scallops on the slaw and serve immediately.