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Scallop salad with miso dressing
Scallop salad with miso dressing
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 1 bunch asparagus, ends trimmed
  • 150g snow peas, topped
  • 250g watercress
  • 24.00 gm sesame seeds
  • 24 scallops, without roe
  • 75g (1/4 cup) white rice (Shiro) miso paste
  • 40.00 gm boiling water
  • 5.00 gm caster sugar
  • 40.00 ml white vinegar
  • 1 tsp sesame oil
Instructions:
  • Fill the sink halfway with cold water. Boil a large saucepan of water over high heat. Add the asparagus and cook for 15 seconds, uncovered.
  • Drop the snow peas in and sauté for 30 seconds until vibrant green and slightly crunchy. Using a metal strainer or large slotted spoon, move the peas to a colander set over a bowl. Place the colander in a sink filled with cold water for 1-2 minutes until chilled. Drain thoroughly and gently pat dry with paper towels.
  • Cut the asparagus diagonally into 3 equal lengths and halve the snow peas. Mix them with the watercress in a large bowl and toss together.
  • Prepare the miso dressing by whisking miso, water, and sugar in a small bowl until smooth. Then, whisk in the vinegar and sesame oil.
  • Begin by preheating a large non-stick frying pan over medium heat. Toast the sesame seeds by stirring constantly for 2-3 minutes until they turn light golden. Remove them from the pan and set aside. Next, pour oil into the pan and turn the heat up to medium-high. Cook the scallops for 1-2 minutes on each side until they are just cooked through and lightly golden. Finally, add back the toasted sesame seeds and toss everything together.
  • Plate the watercress mixture, add the scallops on top, and drizzle with the miso dressing. Serve promptly.

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