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Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)
5.0 3 ratings
Prep. 15 min
Total 35 min
24 portions
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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

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