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

5.0 1 rating

Prep. 15min

Total 35min

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...

Mediterranean octopus salad

40min

Tinolang manok

40min

Raspberry and basil sangria

40min

Pig's Stomach And White Pepper Soup

No ratings

Fondant au chocolate

50min

Sous-Vide Rare Beef Steak with Béarnaise Sauce

No ratings

Octopus with gnocchi, capsicum and green mojo sauce

1 h 50min

Chocolate and chilli tart

25 h

Chicken and leek pot pies

1 h 15min

Chocolate Basque cheesecake

2 h

Tomahawk steak with porcini mustard rub

1 h 50min

Mango and passionfruit soft serve (TM6)

5min