Scallops with Miso Cream

Recipe from A Local Table edition III available via this link

Let our fresh, WA-caught scallops be the star of the show in this simple canape that will delight your guests on a warm Summer evening. Choose sustainably fished scallops from Shark Bay in our North West and when you’re buying, ask the fishmonger if you can have shells for serving or choose scallops on the shell.

Scallops with Miso Cream

MAKES 12

12 scallops (Northern Star Ocean Products)

3 tbsp extra virgin olive oil

1 small garlic clove, minced

Sea salt

Miso Cream

½ cup creme fraiche

2 tsp white miso paste

¼ tsp ginger, finely grated

Lemon juice to taste

To Serve

2 spring onions, finely julienne

2 tsp black sesame seeds

To Prepare

To make miso cream, whisk together all ingredients in a small bowl. Refrigerate until ready to use.

Heat a frypan over high heat and add a drizzle of olive oil to the pan.

Blend minced garlic and olive oil in a small bowl. Brush each scallop with a little of this garlic-infused oil and add to the pan.

Season with salt and cook until golden brown (2-3 minutes). Don't be tempted to move the scallops around in the pan as this will prevent them from cooking.

Turn scallops once and continue cooking for 1-2 minutes.

Remove scallops from the pan, top with half a teaspoon of miso cream, a dusting of black sesame seeds and spring onion.

Make Ahead

Miso cream can be made one day in advance and store in fridge.

COOK’S NOTES

+ Ask your fishmonger for scallop shells to use as individual plates and impress your guests with this sophisticated canape.