Miso glazed scallop, pak choi, pickles, miso broth

Recipe by Chef Michael Wickham, Kikkoman 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.