Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)

5.0 1 rating

Prep. 15 min

Total 35 min

24 portions

Ingredients

garlic cloves
2
fresh chives
1 tsp
lemon zested and juiced
1
unsalted butter cut into pieces
250 g
white (shiro) miso paste
20 g
Japanese pickled ginger thinly sliced
10 g
light soy sauce
5 g
vegetable oil
5 g
warm water
10 g
fresh scallops half shell, cleaned and pat dried with paper towel
24
rock salt to serve on
500 g
wakame salad (see Tip)
50 g
baby pickled capers
10 g
fresh coriander leaves only
½ bunch
lime wedges, to serve
lemon wedges, to serve
fresh crusty bread to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 166.8 mg

Protein 3.5 g

Calories 423.5 kJ / 101.2 kcal

Fat 9 g

Fibre 0.6 g

Saturated Fat 5.4 g

Carbohydrates 2.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites (part 2) 8 Recipes
Australia and New Zealand

You might also like...

Chicken Waldorf salad

40 min

Baked Salmon Sushi Cups

30 min

Lemon roast chicken

1 h 35 min

Sous-vide Steak

No ratings

Pasta and mushroom soup with chicken involtini

1 h 15 min

Pickled red onions (Thermomix® Cutter, using modes)

1 h 50 min

Thai watermelon salad

50 min

Lontong (Rice Cakes With Vegetable Curry)

30 min

Sour Plum Sauce

55 min

Tomatoes with wasabi dressing

10 min

Agedashi tofu

30 min

Pasta with tomato, bacon and mushroom

35 min