Fusion Kitchen · Dinner
Yuzu and Miso Glazed Scallops with Corn Purée
A Japanese-American Occasion dish, hand-dived scallops seared hard then glazed with yuzu and white miso so the Japanese citrus-umami depth and the caramelised sear produce a dish where the sweet-savoury tension is structural and the corn purée provides a silky base that makes every element sing.
$$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
385Calories
28gProtein
22gFat
18gCarbs
8gSugar
2gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Pat scallops completely dry, season flat faces with salt. Dice shallot finely. Whisk white miso, yuzu juice, honey, soy sauce, and sesame oil until smooth. Set glaze aside.
2
Saute
Melt butter in a saucepan over medium heat. Add shallot, cook 3 minutes until softened. Add corn kernels and vegetable stock, cook 5 minutes until tender. Stir in cream, season with salt and white pepper. Blend until smooth, pass through sieve, keep warm.
3
Sear
Heat oil in a wide frying pan over high heat until smoking. Add scallops flat-side down in a single layer, cook 90 seconds without moving until deep golden crust forms. Flip, add butter, baste continuously for 60 seconds. Remove when golden on both sides, slightly translucent at centre.
4
Glaze
Brush yuzu miso glaze over the top of each hot scallop, coating evenly. Let sit 30 seconds to set.
5
Plate
Spoon warm corn purée onto two warm plates. Arrange 4 scallops per plate over purée. Drizzle chilli oil around the plate, scatter micro herbs and sesame seeds over scallops. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 large scallops
- 1.5 tbsp neutral oil
- 0.5 tsp fine sea salt
- 45g (1.6 oz) unsalted butter
- 1.5 tbsp white miso paste
- 1.5 tbsp yuzu juice
- 1 tbsp honey
- 0.5 tsp soy sauce
- 0.5 tsp sesame oil
- 300g (10.6 oz) corn kernels
- 1 small shallot
- 60ml (1/4 cup) double cream
- 100ml (1/2 cup - 2 tbsp) vegetable stock
- 0.25 tsp white pepper
- 5g (small handful) micro herbs
- 0.5 tsp toasted sesame seeds
- 1 tsp chilli oil
- 1 lime