Miso glazed scallop, pak choi, pickles, miso broth


Miso glazed scallop, pak choi, pickles, miso broth

Recipe by Chef Michael Wickham, Kikkkoman Masters 2016 Winner

  • Serves4

Ingredients

Miso glazed scallop:

  • 4 large fresh scallops
  • 225ml sake
  • 225ml mirin
  • 675g miso paste
  • 337g white sugar

Miso broth:

  • 1.6L dashi stock
  • 3 shallots
  • 3 cloves garlic
  • 50g fresh ginger
  • 2 sticks of lemon grass
  • 1/2 carrot
  • 15g red curry paste
  • 125g white miso paste
  • 10g mirin
  • 30g Kikkomansoy sauce
  • 1/2 tin cococnut milk
  • 15g dry kombu seaweed
  • 5g cardamom seed
  • 2.5g coriander seed
  • 125g pear puree
  • 2 coriander stalks
  • 1 small kaffir lime juice and zest
  • 1 sprig basil

Pickled mushrooms:

  • 1 pkt shimeji mushrooms
  • 50ml mirin
  • 50ml water
  • 3g salt
  • 3g sugar

Pak choi:

  • 1 pak choi
  • 1 clove garlic
  • salt and pepper

Method

For the picked mushrooms: Make the pickling liquor by boiling equal amounts of water and mirin with a little salt and sugar. When boiled add the shimeji mushrooms and allow to cool.

For the miso broth: Bring the stock to the boil, meanwhile pan fry the shallots, garlic, ginger, lemon grass, and carrots until nicely coloured. Add the red curry paste and cook it out a little. Add the stock along with the miso, miron soy sauce, coconut milk, seaweed, cardamom and coriander seeds, bring back to the boil and cook for a few minutes. Add the pear puree, grapefruit juice, lime juice and zest, coriander and basil and leave to infuse and cool down. To finish, pass it through a muslin cloth.

For the miso glazed scallop: Bring the sake and mirin to the boil, add the miso paste and sugar, stir over a low heat until well combined. When cooled place in a sous vide bag along with the scallop to marinate. When ready, take out of the bag and remove excess marinade and sear in a hot pan. Finish with a little warm miso glaze spooned over.

For the pak choi: separate out the leaves and blanch in salted water until al dente. Refresh in cold water. When ready to plate, lightly saute the pak choi with a little oil, minced garlic and seasoning - start with the stalks and then finish with the leaves.

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