Recipes
Scallops with shimeji mushrooms, green chilli salsa and barley miso sauce
By: admin
All you need to do is to buy fresh scallops on the day and prepare the sauce and salsa in advance. The mushroom and spinach will only take few minutes to cook. It is a great combination of earthy miso and natural sweet scallops and heat of green chili.
Details
Ingredients
- 6 Scallops
- 60 grams Shimeji mushroom
- 3 tablespoons Barley miso paste Normal miso paste is fine too
- 1 teaspoon Garlic grated Keep pinch for salsa
- 1 teaspoon Ginger grated keep pinch for salsa
- 1/2 teaspoon Fresh coriander chopped1/2
- 1/2 medium Green chili, finley chopped Keep it in the cold icy water to get rid of the hit if the chili is too hot
- 1/2 Lime zest and juice
- 0.08 liter Mirin 80ml sweet rice wine1
- 1 teaspoon Sugar
- 1 tablespoon Shallot, finley chopped
- 50 grams Baby spinach
- 1 tablespoon Olive Oil
- Vegetable oil for frying
- Salt and pepper
Directions
1. Barley miso sauce. Pan fry garlic and ginger, add miso paste in the pan then stir the mixture for a further 2-3min. Add mirin and sugar and simmer for another 2-3 min. The mixture should be still firm, not runny. Blend it as a smooth paste 2. Green chilli salsa. Cut, deseed, shred and finely chop the green chillies. Mix the chillies with shallots and coriander leaves. Add olive oil, lime zest and juice. Season with sea salt and black pepper. 3. Frying spinach leaves. Shallow fry the spinach leaves in the pan with fairly hot oil. When the leaves become translucent take them out immediately. It will be soft in the beginning but it will get crispier after few minutes. Season with sea salt and black pepper. 4. Shimeji Mushroom. Separate each mushroom carefully from the bundle. Fry with ginger, garlic, olive oil and season it with salt and pepper 5. Clean the scallops and pat dry with kitchen paper. Pan fry both side couple of minutes each side in a very hot pan with olive oil.
