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Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)
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Ingredients
- 2 garlic cloves
- 1 tsp fresh chives
- 1 lemon, zested and juiced
- 250 g unsalted butter, cut into pieces
- 20 g white (shiro) miso paste
- 10 g Japanese pickled ginger, thinly sliced
- 5 g light soy sauce
- 5 g vegetable oil
- 10 g warm water
- 24 fresh scallops, half shell, cleaned and pat dried with paper towel
- 500 g rock salt, to serve on
- 50 g wakame salad (see Tip)
- 10 g baby pickled capers
- ½ bunch fresh coriander, leaves only
- lime wedges, to serve
- lemon wedges, to serve
- fresh crusty bread, to serve
- Nutrition
- per 1 portion
- Calories
- 423.5 kJ / 101.2 kcal
- Protein
- 3.5 g
- Carbohydrates
- 2.3 g
- Fat
- 9 g
- Saturated Fat
- 5.4 g
- Fibre
- 0.6 g
- Sodium
- 166.8 mg
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