SCALLOPS W / BUERRE BLANC

Prep time: 1 hr

All you need :

Scallops ( 1/2 - 1 lb )

1/3 cup sake

1/3 cup mirin

1 tsp miso

chili flakes/ pepper

salt ( a pinch )

butter ( 1 stick)

1/3 cup white wine

1 shallot

1 garlic clove (thinly sliced)

1 scallion( garnish)

1tbs lemon juice

white wine (dry)

vegetable oil

Direction :

Scallops:

1. In a pot, on medium heat, add the sake, mirin and whisk in the miso and bring them to a boil. Keep aside to cool for 20 mins.

2. Once it’s cool, add the miso into a zip lock bag with scallops and a dash of salt, pepper/chili flakes, and marinate overnight.

3. Pan fry the scallops in vegetable oil for 2 mins on each side till golden brown. Turn the heat low, and add 1 tbs butter and baste it for another 1-2 mins to keep it moist.

4. Fry the thinly sliced garlic till golden brown. Keep aside to cool.

Buerre Blanc :

1. Slice the shallot finely. In a pan on medium heat, add the shallot with a little vegetable oil and fry till it turns translucent but not brown.

2. When the shallot turns translucent, add white wine, lemon juice and boil till the water evaporates into the shallot. Don’t worry if there’s a little liquid left in the pan.

3. Dice the 1 stick butter, and add it gradually to the pan while whisking continuously for a creamy and smooth consistency. Taste for salt.

Let’s Plate:

Add the butter sauce to the plate, followed by the scallops, and top it off with the sliced garlic and freshly diced scallions.