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...

Patatas bravas with chorizo

1 h 20 min

Golden Pumpkin Kueh

1 h

Pickled Korean daikon (Thermomix® Cutter, using modes)

20 min

Wakame Butter

5 min

Ossobuco with orange and fennel salad

2 h 45 min

Beer Pickles

24 h 20 min

Melon and Cucumber Sour (Mocktail)

10 min

Sous vide fillet steak with gin and peppercorn sauce

2 h 20 min

Butterscotch panna cotta with pear sorbet (Mark Southon)

25 h 20 min

Creamy scallop soup with chorizo

30 min

Hainanese chicken and rice

1 h 50 min

Chilli garlic prawns

10 min