Scallops with miso butter

Scallops with miso butter

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: This recipe makes plenty of the miso butter, which alone is to die for. I store the extra in the fridge (where it will keep for about 3 months) and use it to top grilled steak, fish and veg. Though with seafood – particularly scallops – it’s truly amazing.

Ingredients

Quantity Ingredient
250g unsalted butter, diced and softened
3 tablespoons red or yellow miso paste
juice of 1 lemon
12 scallops on their shells, cleaned

Method

  1. Add the butter, miso paste and lemon to a bowl and beat together with a fork. Spoon the butter into the centre of a piece of plastic wrap, roll into a sausage and twist the ends to seal. Transfer to the refrigerator to chill and firm.

    Once firm, cut thin discs of the butter and lay them over the scallops in the shell. Place the scallops shell down on a hot barbecue or under a grill (broiler) on low heat and cook for 1–2 minutes, or until cooked through. Transfer to a serving platter and eat straight from the shell.

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