Sea Scallops with Miso Mustard Sauce

This is a great way of highlighting the umami rich deliciousness of Victorian scallops. Considered some of the best in the world, the use of miso, mirin and parmesan highlights the richness of their flavour. A great dish as a centre piece on a table of shared plates, it goes exceptionally well with cool climate Victorian wines such as a textural pinot gris or a French style chardonnay.

Serves 4

Ingredients

• 28 fresh sea scallops

• sea salt and freshly ground black pepper

• 1 teaspoon garlic powder

• Plain flour, for dusting

• 2 tablespoons sunflower oil

• 2 tablespoon white wine

• 1 tablespoon mirin

• 2 tablespoons white miso

• 1 teaspoon soy sauce

• 1 teaspoon caster sugar

• 2 teaspoons whole grain mustard

• 2 tablespoons cream

• ½ cos lettuce, shredded

• fresh finely grated parmesan
  

Method

Pat the scallops dry with paper towel. Season with salt, pepper and garlic powder. Dust with flour.

Heat the oil in a large frying pan over medium-high heat. Fry both sides of the scallops briefly. They should be golden on the outside and still rare on the inside. Remove the pan from the heat and place the scallops onto a warm plate.

In a small bowl, whisk the wine, miso, mirin, soy sauce and caster sugar with 2 tablespoons of water. Return the frying pan to a medium heat and add the mixture, stirring until it comes to the boil. Remove the pan from the heat and add the mustard and cream and stir to combine.

Make a thick bed of shredded lettuce leaves on a serving plate. Top with the scallops and drizzle with the sauce. Sprinkle with finely grated parmesan cheese to taste.