Name: Scallop Sauté with Miso Sauce
Yield: Makes 4 servings
Ingredients: 8 oz. very fresh scallops (without their coral); salt and pepper; 1 clove garlic, crushed; all-purpose flour — to dust the scallops; 1-2 tablespoons sunflower or vegetable oil; 2 tablespoons white wine; 2 tablespoons miso; 1 tablespoon mirin; 1 teaspoon soy sauce; 1 teaspoon superfine sugar (see note); 1-2 tablespoons water; 1/2 tablespoon whole-grain mustard; 2 tablespoons heavy cream; small bunch watercress; freshly grated Parmesan cheese to taste

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Scallop Sauté with Miso SauceMasado Kudo

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara.

Hotate no Sauté Miso Sauce

These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.

Ingredients note:

Superfine sugar is very finely granulated sugar that dissolves quickly. It is used in baking, beverages, and sauces, and is available in the baking sections of supermarkets. Regular sugar can be used instead.

Recipe notes

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