One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and see me again, you hear?” He won’t let go of the package until I quickly nod yes.
Now, perhaps I’m just overly sensitive to people handling my raw food or that I’m just always in a hurry and need to gogogogogoooooo now, but I guess it’s similar to the people who shake your hand and pump just a few too many times (1 pump is strange, 2 pumps doesn’t seem quite enough, 3-4 pumps is good and any more than 5 pumps is just totally awkward).
So when we go to the grocery store, I load up on produce first, then ease over to the seafood/meat departments. Luckily, seafood is first and I can sneakily glance quickly to see who’s behind the seafood counter and if it’s him, I’ll resort to meat. If it’s anyone else, Hallelujah! Seafood tonight, baby!
Last week, it was seafood EVERY NIGHT!! (he was on vacation)
My friends, the scallop looked irresistible behind the glass. They had just come in that morning, dry packed and not yet defrosted, which is perfect. I like to defrost my own scallops and shrimp. They are both frozen at sea or at the port anyways, and I’d rather control the defrosting than not know how long they’ve been sitting out. It’s just safer and cleaner that way.
A quick sear on both sides of the scallop to get some nice crust and then simmered in the mustard-miso sauce for just a couple of minutes to barely cook the insides. They cook super quick – and turn tough/rubbery if you overdo it.
The mustard-miso sauce is savory and tangy. I love that hit of warm heat that grainy mustard gives! This is another miso recipe that I’ve developed for my client, Miso & Easy, makers of convenient miso in a bottle. If you don’t have Miso & Easy, just use regular miso paste (I prefer low sodium white miso called Shiro Miso.)
The ingredients are simple – here they are!
Prep Time:5 minutes
Cook Time:10 minutes
1. Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.
2. Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.
3. Garnish with toasted sesame seeds and scallion greens.