Miso Butter Scallops with Yuzu, Chilli & Crispy Shallots

Servings

6-8

Cuisine

Japanese

Category

Dinner

A beautiful Christmas seafood dish featuring plump, golden-seared scallops coated in a glossy miso butter sauce with yuzu, soy and a touch of honey. Finished with fresh chilli, spring onion and crispy shallots, it’s rich and savoury but still fresh enough for an Australian summer Christmas.

Ingredients

    Scallops

    • 1 kg large scallops, roe removed
    • 1 tablespoon vegetable oil
    • Salt, lightly seasoned

    Miso Yuzu Butter

    • 3 tablespoons white miso paste
    • 60 g butter
    • 2 tablespoons yuzu juice
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 1 teaspoon sesame oil
    • 1 teaspoon fresh ginger, finely grated
    • 1 garlic clove, crushed

    To finish

    • Crispy fried shallots
    • Toasted sesame seeds
    • Finely sliced spring onion
    • Fresh red chilli, finely sliced
    • Fresh coriander
    • Yuzu or lime wedges

    Directions

    1. Prepare the scallops: Pat the scallops completely dry with paper towel. This helps create a beautiful golden crust.

    2. Make the sauce: Combine miso, butter, yuzu juice, soy sauce, honey, sesame oil, ginger and garlic in a small saucepan. Heat gently until melted and glossy.

    3. Sear: Heat vegetable oil in a large frying pan over high heat. Add the scallops without overcrowding the pan and sear for approximately 1½–2 minutes on each side until golden while remaining tender inside.

    4. Glaze: Reduce the heat and spoon the warm miso butter over the scallops, gently turning them to coat.

    5. Serve: Arrange on a large Christmas platter and drizzle with the remaining miso butter. Scatter generously with crispy shallots, toasted sesame seeds, spring onion, chilli and coriander.