My grandmother is from Nelson in the South Island of New Zealand. Her parents had a hut that sat on the rocky edge of Pohara Beach, where scallops were plentiful. Later in life, they became her nostalgic meal, especially after moving to the North Island, where they were harder to come by. She would leave the bright orange roe on the fatty flesh and bake them in a creamy sauce. It was the only way I knew how to eat scallops.
As an adult, I have since experienced them wrapped in bacon, seared, and prepared in various other ways. So, when we ventured around Hokkaido and spotted them, beautifully presented in their shells, I knew I had to try them with miso and orange. What a burst of delight! This recipe is easy to prepare and a showstopper.
Ingredients:
- 4-6 Fresh Scallops in their shell
- 2 tablespoons of White Miso Paste
- 150grams unsalted butter
- 1 cup of Orange juice
- 1/2 cup sliced spring onion
- 1 tablespoon mirin for sweetness
- 1 tablespoon sake
- 2 tablespoons orange zest
- Salt and pepper for seasoning
Instructions:
- Shuck the scallops, leaving the roe on if you prefer. Clean and dry the shells.
- In a heated saucepan, combine sake, mirin, miso paste, orange juice, and orange zest. Mix well and then add butter to melt through.
- Heat the shells over the coals. Once they are hot, use the shells as small pans to sear each side of the seasoned scallops until they are golden.
- Drizzle the sauce over the scallops and garnish with chopped spring onions.
Serve in the shells with charred vegetables. It's a wonderful starter.